![]() ![]() Grill the wrapped salmon over direct heat, turning halfway through, until the grape leaves are charred in spots, about 5 minutes. Start the grape leaf-wrapped fillets on direct heat and finish on indirect heat.Lay a salmon fillet on top of the grape leaf nearest you and then holding the leaf roll the salmon up in the overlapping grape leaves. Repeat this with 2 more grape leaves if they are big or 3 more if they are small, creating a single line. Lay another leaf towards the top of the first so they overlap by about 1 inch. Lay one grape leaf veiny-side up on a clean work surface with the tip pointing away from you. Brush the salmon with olive oil and season it with salt, pepper and any other seasonings of your choice (we love lemon zest!) Brush the salmon with olive oil and season it.Do this to remove any ice that’s formed on the outside. Rinse the salmon fillets under cool water.Preheat the grill for medium-high direct and indirect heat.Cook until the salmon is opaque throughout and flakes easily when you insert a paring knife between the layers, 7 to 9 minutes depending on the size. While it’s steaming, you want the skin against the hot pan so it crisps up instead of getting soggy. Cover the skillet with a lid to help trap heat and steam the salmon so it cooks through. Flip the salmon so it’s skin-side down, and season the flesh side generously with salt, pepper and any other spices you’d like. Place the salmon skin-side up in the skillet and cook until it’s browned on the flesh side (about 4 minutes) Heat the oil in a large nonstick skillet over medium heat. ![]()
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