Mike LangGrilling, Seafood

What's on the Grill #161

Mike LangGrilling, Seafood
Stuffed Salmon

Salmon Grilled in Grape Leaves! In what is apparently my quest to grill Salmon in every vessel imaginable, I stumbled on one more: grape leaves. Interestingly enough, I have had a jar of grape leaves in the cupboard for months. I've been wanting to use them forever and forever arrived this weekend. Phew.

When it comes to off the beaten track grilling, I love to go to Stephen Raichlen's The Barbecue Bible. I remember first picking it up over 10 years ago. I still find myself going to it again and again. Not only does he explore every bit of BBQ in the US, he travels to all points abroad, which is where tonight's recipe comes from.

Salmon Wrapped in Grape Leaves
Adapted from Stephen Raichlen's The Barbecue Bible

8 to 16 grape leaves packed in brine, drained
2 salmon filets (about 6 ounces each)
1/2 cup shelled walnuts
2 gloves garlic, chopped
2 tbls chopped fresh dill
2 tbls chopped fresh cilantro
1 tbls fresh lemon juice
2 paper thin lemon slices

Walnut, dill, & cilantro

1. Rinse the grape leaves under cold water and then place in a bowl with water, allowing them to soak about 20 minutes. Change the water at least once.

2. Meanwhile (in your best Ted Knight voice), rinse the salmon filets under cold water. Place the filets on a cutting board and cut a slit down the long side of the filet. Make the slit about an inch from each end and be careful not to cut all of the way through. Season the filets with salt and pepper.

Making the Pocket

3. Combine the walnuts garlic, dill, cilantro, and lemon juice in a food processor and process to a thick paste. I used my favorite kitchen gadget, my Cuisinart Smart Stick. This thing seriously rocks.

My favorite tool

Spoon the stuffing into the pockets.

Stuffing the Pocket

4. Arrange 2 to 3 grape leaves on your work surface, so that the leaves overlap and form a rectangle (or in my case, a Maple leaf...it's the Olympics, ehh?). Place the filet on top of the grape leaves and then top the filet with a lemon slice.

Oh Canada...

Flap the grape leaves over the salmon filet to form a packet.

Wrap and hold

5. Preheat your grill to high. Once the grill is ready, oil your grates. I dropped the temp to medium and then placed the grape leaves on the grill. Grill each side for approximately 4 - 5 minutes.

It doesn't look like much...

4. Once done, remove the grape leaves and serve.

This turned out really well. Although I overcooked mine just a tad, I was really happy with the stuffing and taste. This will definitely be on my "do again" list. Even better, it went great with some Duvel I picked up earlier in the day.