springer wrapped in grape leaves

[SeaSparrow]

We tried a new salmon recipe last night on the gas grill that was fantastic!
Get some grape leaves in a jar (brined). Open one leaf up and place 1 salmon portion (salt and pepper it first) in the middle, wrap salmon up, turn over and wrap with one more leaf. Place on preheated grill, 3-4' per side. Make sure grill is on medium heat (or less) so the leaves don't char, but you get nice grill marks on them. Then open up the grape leaves and spread salmon with a sauce. We served them with a mashed potato, toasted almond and garlic sauce. You could eat them with just a little lemon and/or melted butter too. They were soooo good, moist and tender! And easy! After cedar plank salmon, this is my new favorite way to cook salmon! :food:

[pearl]

Thats sounds really good :food:

[StickFish]

Stop it :passout: you guys are killing me - 5 1/2 hours on the phone, hungy and why did I open this thread :shrug:

[BrianH]

A couple of weeks ago there was a recipe in FoodDay that used grape leaves and a pomengranite(sp?) sauce. It was very good, well worth finding the pomengranite syrup. It was the best salmon I've ever made!

The grape leaves do an amazing job of keeping the salmon moist, as you said. Surprsing how many grape leaves come in a small bottle.

BrianH.

[Ericw]

Do you have to buy the grape leafs?

[BrianH]

EricW,
I don't know how to answer that. The grape leaves I used were brined and came packed in it. I'm not sure how it would affect the fish. I've heard of people using grape leaves they collected, but am just not sure about it in this case.

Anybody else have a better answer?

BrianH.

[SeaSparrow]

The brined leaves in a jar are only a couple dollars for lots of them (12oz.) at Trader Joes. I'm sure you can brine them yourself, though I've never done it. I think the brined leaves helps to keep the moisture in the salmon as it cooks, where fresh leaves might dry out and burn.
Regarding the comment about the pomegranate syrup for a sauce that was in the Food Day section last month, anyone know where to get that syrup? :food:

[BrianH]

SeaSparrow,
I got mine at Barbur World Foods. It is located adjacent to where Barbur Blvd. crosses I-5 (when headed south on Barbur). That article mentioned several other stores that had it. If I can find the article I will post where the stores are. uhm, using the power of the internet......

Look here
http://www.oregonlive.com/recipes/oregonian/index.ssf?/base/living/1145654716287880.xml&coll=7

Text from article:

Grape Leaf-Wrapped Salmon With Pomegranate-Sherry Glaze

Makes 4 servings

You can make the glaze ahead of time and refrigerate it; just don't add the butter until you're ready to serve it. If you find that it's too reduced once you warm it back up again, just add a bit of water to thin it.

* 1 teaspoon minced shallot
* 1/2 cup fino sherry
* 1/4 cup pomegranate molasses/concentrate/syrup (see note)
* 1 teaspoon unsalted butter
* Kosher salt and black pepper to taste
* Salmon:
* 4 6-ounce portions wild king salmon (or other wild salmon), skin removed
* Kosher salt and freshly ground pepper to taste
* 4 to 8 grape leaves, rinsed and trimmed of stems (see note)

To make glaze: Combine the shallot, sherry and pomegranate molasses in a small saucepan over medium-high heat. Keep liquid at a low boil, adjusting heat if necessary to avoid burning, until volume is reduced by half and has the consistency of maple syrup, approximately 10 to 20 minutes. Stir in the butter and adjust the seasoning to taste with salt and pepper. To make salmon: Season the salmon fillets with salt and pepper. Wrap each fillet in 1 to 2 grape leaves, depending on size, so the flesh is mostly covered. Place the top sides of the salmon fillets on a grill heated to medium-high (see note), or cook on a stovetop grill pan on high heat, turning down to medium-high if necessary, and cook for approximately 3 to 4 minutes on each side until the fish is medium-rare.

To serve, place on plate and drizzle with Pomegranate Sherry Glaze. Note: Pomegranate molasses (or concentrate) and grape leaves are available at all New Seasons Markets, Wild Oats Natural Marketplaces and Zupan's stores, as well as Barbur World Foods (9845 S.W. Barbur Blvd.; 503-244-0670) and Ya Hala (8005 S.E. Stark St.; 503-256-4484). Ronnie McQuarrie's favorite brand is Sadaf Pomegranate Paste. The term "paste" in this case actually means syrup. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-high.

Yeah!

BrianH

[SeaSparrow]

Great thanks Brian!! :cheers: