Salmon Grilled in Grape Leaves

  • Yield: 4 servings


-- 32 pitted kalamata olives
-- ½ cup olive oil
-- 4 cloves garlic, minced
-- Zest of 2 oranges
-- Juice of 2 oranges
-- 4 skinless salmon fillets, 4-6 ounces each
-- 16-18 grape leaves (if fresh, blanch briefly in boiling water)
-- 1 orange for garnish



Preheat the boiler or grill.

Puree the pitted kalamata olives in the small bowl of a food processor and set aside. In a large mixing bowl, combine the olive oil, garlic, zest and juice of 2 oranges, and pureed olives. Whisk well to combine. Place the salmon fillets in the marinade and let them sit for 15 minutes.

Remove the salmon to a separate bowl. Strain the solids from the marinade, reserving both the solids and the liquid.

Spread two grape leaves out on your work surface so they overlap by about ½ inch where they meet. Place one piece of salmon in the center of the grape leaves and top with ¼ of the solids from the marinade.

Top the salmon with an additional two overlapping grape leaves. Tuck the top leaves under the fish and bring the bottom leaves to the top of the fish so the salmon is completely wrapped in the grape leaves.

Prepare the remaining salmon in the same way.

When all four piece of fish are wrapped, place them under the broiler or on the grill for 4 minutes, until the grape leaves begin turning black.

Carefully turn each “packet” of salmon and pour the liquid marinade over them. Broil or grill the second side for 4 minutes until the grape leaves are beginning to blacken. Remove the packets to a serving dish.

Cur the orange set aside for garnish in half. Using one half, cut thin slices of orange and place under each packet of salmon. Squeeze the juice from the remaining orange half over the salmon packets.

Serve immediately.

From Greek Revival: Cooking for Life,