Grape leaves are the secret to grilling salmon from frozen. They keep the fish from sticking to the grill — plus, they’re edible. Other bonuses of this quick method: The marinade freezes in place on the frozen fillets, making them easy to wrap and infusing them with flavor on the grill. And the half-cooked pieces stay firm so they’re easy to turn. Round out the meal with rice and a salad.
| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 pint cherry tomatoes
- 4 tablespoons unsalted butter
- 2 tablespoons ouzo
- 6 tablespoons olive oil
- 2 teaspoons grated lemon zest
- Kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Four 6-ounce frozen salmon fillets, rinsed and patted dry
- 16 to 20 jarred grape leaves, rinsed and patted dry
- 2 tablespoons chopped fresh tender herbs, such as parsley, oregano, mint and/or chives
- Cooked rice, for serving
- Green salad, for serving
Instructions
- Prepare a charcoal grill for medium-high direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results).
- Meanwhile, stir to combine the tomatoes, butter, ouzo, 4 tablespoons of the olive oil, 1 teaspoon of the lemon zest and 1/2 teaspoon salt in a small grill-proof saucepan; set aside.
- Stir to combine the remaining 2 tablespoons olive oil and 1 teaspoon lemon zest with the oregano, red pepper flakes and 1 teaspoon salt in a small bowl. Spread the mixture evenly over the flesh side of the salmon fillets.
- Lay one grape leaf veiny-side up on a clean work surface with the tip pointing away from you. Lay another leaf towards the top of the first so they overlap by about 1 inch. Repeat this with 2 more grape leaves if they are big or 3 more if they are small, creating a single line. 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. Transfer to a plate and repeat to wrap the remaining salmon fillets.
- Grill the wrapped salmon over direct heat, turning halfway through, until the grape leaves are charred in spots, about 5 minutes. Move to the indirect side of the grill and put the saucepan with the tomatoes over the direct heat. Cover the grill and cook until the tomatoes have burst and the mixture is saucy, and the salmon is firm and opaque throughout, about 12 minutes depending on the thickness of the fish.
- Transfer the wrapped salmon to a serving platter. Stir the herbs into the tomato mixture and spoon over the fish. Serve with rice and a salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 746 |
| Total Fat | 55 g |
| Saturated Fat | 15 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 38 g |
| Cholesterol | 124 mg |
| Sodium | 857 mg |