Grilled
Salmon Wrapped in Grape Leaves
By Executive
Chef Heidi Krahling, Insalata Restaurant, San
Anselmo, CA
Ingredients:
8 each Salmon Filets 5 oz. each
16 each Grape Leaves in Brine (fresh will work,
too)
Procedures:
1. Remove stems from grape
leaves. Place 2 leaves on cutting board with
bottoms of the leaves touching each other. Place
salmon filet, skin side up in the middle of
the grape leaves. Salt and pepper the salmon.
Wrap salmon up by folding leaves around the
salmon, burrito style. If leaves are small,
you will need 3 leaves. Repeat with remaining
salmon.
2.
Brush grape leaves, wrapped salmon with a little
olive oil. Place salmon on a grill. It is best
not to have grill too high, or the leaves will
blacken A little char is OK. Cook salmon for
2 - 3 minutes on each side. It is hard to tell
if salmon is done because it is wrapped up.
Peek inside if necessany. Serve with Catalan
relish generously poured on top.
Catalan
Pinenut Relish
This relish is delicious
with any grilled fish and vegetable. Here it
is shown with salmon wrapped in grape leaves.
Relish
Ingredients:
1/2 each Yellow Onion (diced fine)
1/2 cup Capers (drained of brine)
1/2 cup Pinenuts (toasted )
2 each garlic cloves finely chopped |
1/2 cup each - Golden and Dark Raisins
3 oz. Honey
3/4 cup Sherry Wine Vinegar
2 each Roma Tomatoes (peeled, seeded, diced
fine)
2 each Zest of Lemon (finely chopped)
1/2 each bunch Italian Parsley (finely chopped)
1 1/2 oz - 2 oz of Lemon Juice
1 -1 1/3 cup EV Olive Oil
Procedures:
1. Place raisins, sherry vinegar,
honey and 3 TB water in sauce pan. Bring to
boil and simmer for 3 minutes. Place is SS bowl.
Set aside to cool. Place rest of ingredients
in bowl. Season with salt and pepper Add more
EV oil to make relish "spoonable".
2.
The beauty of this dish is the fresher the melon,
the sweeter the taste. We tasted it without
the figs, as figs have a limited fresh season.
The art is in the light handling, and you get
only one chance at twisting it over in your
hand, and placing it on the serving plate.
Other
Related Chef
Recipes:
Cataplana
- Portugese Clam, Hobbs Portugese Chorizo and
Tomato Saute
Crispy
Applewood Smoked Bacon Gremolata
Elysees
Marinated Olives
Grilled
Fish with Moroccan Charmoul Vinaigrette
Grilled
Porcini Rubbed New York Steak with Carmelized
Shallots,
Hen of the Woods Mushrooms and Picholine Salsa
Verde
Grilled
Pork Loin With Bulgur Pilaf and Honeyed Figs
Grilled
Salmon Wrapped in Grape Leaves
Moroccan
Lamb Tagine with Preserved Lemon and Olives
served over Couscous
Roasted
Rack of Lamb with Artichoke Mousse and Baby
Artichoke Sauté
Sesame
Tuilles
Temptation
Melon and Prosciutto with Honey Peppered Figs
Vanilla
Scented Yoqurt Cream with Sesame Tuilles
Other
Related Links:
Take
the Hobbs Cure
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