Scrumptious Salmon With Grapes Wine Recipes

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:

• 1. Heat oven to 300 degrees. Combine seasonings well. Mix honey & mustard. Rub salmon w/ honey mustard, & then sprinkle seasonings on top.
• 2. Heat 2 TBS of the olive oil in a skillet. Add salmon fillets & brown both sides.
• 3. Toss spinach, garlic, & 1-2 TBS of olive oil in a large baking dish. Lay salmon on top of spinach. Cover loosely w/ aluminum foil & bake for 10 minutes. Take the foil off & bake for about another 5 mins or until the salmon is done to your desire.
• 4. While salmon is baking, toast walnuts in same skillet used to brown salmon. Add grapes to walnuts after about 2 minutes. Continue to sautee until grapes are soft.
• 5. Add wine to the grapes, bring to a boil, and reduce. Add about 2 TBS of fresh Italian parsley. Season w/ salt & any of the seasonings you used on the salmon to your taste. Stir occasionally.
• 6. Serve salmon on top of spinach & then top with the grape wine sauce. Delish!!!!

Steps:

• Preheat the oven to 350˚. Place the walnuts on a sheet pan and cook until lightly toasted, about 8 minutes. Transfer the walnuts to a cutting board and when cool enough to handle, roughly chop and set aside.
• Increase the oven temperature to 400˚. Line a sheet pan with foil. Using paper towels, pat the fish fillets dry. Evenly coat each salmon fillet with 1/2 tablespoon of the mustard. Season the fillets on all sides with salt and pepper and then sprinkle 1/2 tablespoon of the flaxseed on top of each piece of fish, gently pressing them into the flesh. Place the fish on the lined sheet pan and drizzle each fillet with 1 tablespoon of the olive oil. Transfer to the oven and bake until the fish reaches an internal temperature of 125˚, about 10 minutes.
• Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil, the vinegar and honey. Season with a pinch of salt and a twist of black pepper. Add the walnuts, grapes, parsley and scallions and toss together.
• When the fish is done, remove it from the oven, top each piece with a generous amount of salsa and serve.

Steps:

• 1. Prepare an outdoor grill for medium- high cooking over direct heat.
• 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
• 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
• 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
• 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
• 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.