Prepare these tasty bundles several hours ahead and refrigerate until ready to cook. My favourite way of serving this dish is to cook, cool and refrigerate it, then have the parcels cold the next day.
Serves: 6
INGREDIENTS
6 x 250 gram centre-cut salmon fillets, skinned
olive oil
1 jar preserved vine leaves
1 lemon, very thinly sliced
kitchen string
Stuffing
1/3 cup hazelnuts, roasted
3 tablespoons raisins or sultanas, roughly chopped
2 tablespoons capers, drained
1 spring onion, thinly sliced
zest of 1 lemon
1 tablespoon lemon juice
2 cloves garlic, crushed
pinch of chilli flakes
1 teaspoon olive oil
¼ cup roughly chopped mint
sea salt and freshly ground pepper
METHOD
Stuffing: Place all the ingredients in a food processor and pulse to a coarse paste.
Salmon: Cut the salmon fillets lengthwise through the middle and open out like a book, keeping one side uncut as a hinge.
Spread the filling over the bottom piece and fold the other side back over the top.
Rinse the vine leaves in cold water and pat dry on kitchen towels. Reserve the brine in the jar for storing the unused leaves.
Lay 3-4 leaves, overlapping, on the bench and brush with olive oil. Place a piece of salmon in the centre of the leaves. Season and top with 2 slices of lemon. Fold in the leaves to make a firm package, using extra leaves if needed and tie with kitchen string to secure.
Brush the parcels with olive oil and cook on a preheated barbecue for 4-5 minutes each side. Cooking time will depend on the thickness of the salmon.
Transfer to a platter and rest for 5 minutes. Snip the string and peel back the leaves to serve (NB: leaves are not to be eaten).
Jars of vine leaves are available at good supermarkets and specialty food stores. They contain about 50 leaves, all tightly rolled up and squeezed into the jar. Or, blanch freshly picked, well washed vine leaves in boiling water. Dry well and use in the same way.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!