Salmon Wrapped in Grape Leaves

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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