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Title: Salad: Salmon Wrapped in Grape Leaves Served on Wild Gre
Categories: Salad Fish Salmon
Yield: 4 Servings
| 4 | 4 oz salmon fillets | |
| 6 | Grape leaves, rinsed and | |
| Stems removed | ||
| 1 | lb | Wild greens |
| 1/4 | c | Pine nuts |
| 1/3 | c | Raisins |
| 1/2 | bn | Fresh coriander (cilantro), |
| Chopped | ||
| 1 | c | Evoo |
| 1 | c | Charmoula vinaigrette |
| (recipe follows) |
Wrap each salmon fillet with one to two leaves around the middle (fish will not be completely covered). In a saucepan, plump raisins in just enough hot water to cover raisins. (Can use chicken stock or alcohol to reconstitute the raisins.) Using a food processor, puree raisins with 3/4 cup of olive oil. Add remaining liquid used for soaking the raisins to thin the puree. Stir in chopped coriander until well mixed.
Heat grill or broiler. Brush salmon with remaining olive oil and season both sides with freshly ground pepper. Cook for 1-2 minutes on each side until salmon is firm, but still moist. Divide greens equally on four plates and top with salmon. Drizzle raisin puree around plate and dress greens with charmoula vinaigrette. Garnish with pine nuts.
a cooking class at Yia Yia's (pronounced Yah Yah's) Eurobistro. The cooking class was presented by Executive Chef Robert Uyemura. The theme was "Mediterranean Cooking"