Name: Salmon Grilled in Grape Leaves
Yield: Serves 4
Cuisine: Georgia
Ingredients: 1 cup shelled walnuts; 2 tablespoons chopped fresh cilantro or flat-leaf parsley; 4 paper-thin lemon slices; 1 tablespoon fresh lemon juice, or more to taste; Salt and freshly ground black pepper; 16 to 24 grape leaves packed in brine; 4 salmon fillets (each 6 to 8 ounces and ¾ to 1 inch thick), skinned and checked over for bones (see box); 2 cloves garlic, chopped; 2 tablespoons chopped fresh dill, or 1 tablespoon dried dill

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

One of the most intriguing grilled fish dishes I’ve ever enjoyed is a Georgian specialty called kolheeda. Named for a mythical gold mine in the Caucasus Mountains, kolheeda features a boned whole salmon trout stuffed with walnuts and dill, wrapped in grape leaves, and grilled. The grape leaves impart a delectable tartness to the fish, while offsetting the richness of the walnuts. They also keep the fish from drying out.

This recipe was inspired by Nancy and Gogetidze G