Name: Salmon Wrapped in Grape Leaves
Yield: Serves 6
Cuisine: Greece
Ingredients: Salt and freshly ground pepper; ½ cup pine nuts, toasted; 6 salmon fillets, about 6 ounces each; 12 large grape leaves, rinsed and patted dry, stems removed; ¾ cup dark raisins, plumped in hot water; 1 cup extra virgin olive oil, plus additional for brushing the fish; 3 tablespoons (or to taste) fresh lemon juice

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Spain, Italy, Greece, and Turkey all have this dish as part of their cuisine. Now at Square One we consider it part of ours because our customers request it so often.

Ingredients

6 salmon fillets, about 6 ounces each
12 large grape leaves, rinsed and patted dry,

Asia
Greece
Turkey
Italy
Spain
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Wrap each salmon fillet around the middle with 2 grape leaves (the ends will be exposed). You may secure the leaves with toothpicks, but they stick pretty well without any help.

Drain the raisins, saving the soaking liquid. Puree about ¼ cup raisins in the food processor and transfer to a mixin

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