Grilled Frozen Salmon In Grape Leaves Recipes

Steps:

• Rinse the salmon under cool water and pat dry with paper towels.
• Heat the oil in a large nonstick skillet over medium heat. Place the salmon skin-side up in the skillet, leaving room in between. Cook until the salmon is browned on the first side, about 4 minutes.
• Flip the salmon with a spatula and season with salt and pepper. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when you insert a paring knife between the layers, 7 to 9 minutes. Transfer the salmon to a plate.
• Reduce the heat to low. Add the garlic to the skillet and cook, stirring, until golden brown, about 30 seconds. Add the honey, soy sauce and vinegar and cook, stirring occasionally, until thickened, about 5 minutes. Return the salmon to the skillet and turn to coat in the sauce. Serve the salmon drizzled with the sauce.

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant but not browned, about 1 minute. Add the tomato paste, red pepper flakes and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the tomato paste darkens, about 1 minute.
• Add the cherry tomatoes to the saucepan, mashing a few with a wooden spoon. Cook, stirring occasionally, until the tomatoes split and soften, 8 to 10 minutes. Stir in the vinegar and 1 1/2 cups water and bring to a simmer over medium-high heat. Cook until slightly thickened, 5 to 7 minutes.
• Add the salmon to the saucepan in a single layer. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when a paring knife is inserted between the layers, 7 to 9 minutes. Serve the salmon in shallow bowls with the tomato sauce ladled over.

Steps:

• Preheat a grill to medium heat.
• If using jarred grape leaves, rinse well. If using fresh grape leaves, boil about 5 minutes until they change color and soften.
• Mix the kumquats, dill, garlic, chili paste, salt, and paprika together in a bowl. Lay a grape leaf out on a cutting board and spread about 2 teaspoons of the kumquat mixture in the center. Lay a piece of salmon on top of the mixture and roll it in the grape leaf by folding the bottom part of the leaf over the fish and then the sides and rolling the fish so it is completely covered.
• Grill the salmon about 3 to 4 minutes on each side. Remove the grape leaf packages from the grill and serve immediately.

Steps:

• In a large saucepan over low heat, heat 1/4 cup oil. Add onions, scallions and salt, stirring occasionally, for 5 to 10 minutes. Add garlic and cook about 2 minutes more. Add rice and another 1/4 cup olive oil and stir to combine. Add raisins, pine nuts, mint, dill and parsley. Add 1 cup boiling water and simmer, covered, for about 5 minutes. Remove from heat and add juice of 1 lemon.
• Separate grapevine leaves and rinse under water to remove brine. Drain. Remove thick stems with a sharp knife. Place 1 tablespoon filling on underside of leaf, which should be facing up on your work surface. Starting at the base, roll over, fold in sides and continue to roll tightly toward the leaf point.
• Line a medium saucepan with a few heavy grapevine leaves. Place bed of parsley stalks over leaves. Arrange stuffed grape leaves, seam side down, in layers. Sprinkle with remaining 1/4 cup olive oil and remaining lemon juice. Weigh grape leaves down with heavy plate. Add boiling water so that it covers stuffed leaves. Bring water back to the boil, reduce heat to a simmer and cover saucepan. Simmer slowly for about an hour, until rice is tender. Simmer longer if necessary. Allow to cool to room temperature, remove from water mixture and chill. Serve cold with additional lemon wedges for sprinkling on at service.