Grilled Salmon in Grape Leaves with Tomato-Raisin Relish
Photo by Jean Allsopp
Ingredients
- Tomato-Raisin Relish
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- Olive oil
- 12 large grape leaves (packed in brine), drained, rinsed, and patted dry with paper towels
- 4 (6-ounce) salmon fillets (about 1 inch thick)
Sprinkle salmon fillets evenly with salt and pepper; set aside. Snip off any protruding stems from grape leaves. Place 2 or 3 overlapping grape leaves on work surface. Place one salmon fillet, skin-side down, in center of leaves. Fold grape leaves up and over salmon, patting down gently to seal a...
What wines go with Grilled Salmon in Grape Leaves with Tomato-Raisin Relish?
Tokay-pinot Gris Wines from Alsace
White Wines from Greece
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