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GRAPE LEAF WRAPPED SALMON with Pine Nuts & Lemon Raisin Sauce
7 oz Salmon portion
2 each Grape Leaves with stems removed
1 fl oz Lemon Raisin Sauce (see recipe)
½ oz toasted Pine Nuts
Place pine nuts on a sheet pan and toast for 5 minutes in a 400 degree oven.
Lay two grape leaves out so that they overlap at edges. Lay salmon on leaves and roll up.
Grill grape leaf wrapped salmon to desired doneness.
Plate and top with lemon raisin sauce and a sprinkle of toasted pine nuts.
Makes- 1 portion
Lemon Raisin Sauce
¾ cup Extra Virgin Olive Oil
1 ¼ cup Lemon Juice
½ cup Raisin Puree (see recipe)
1 cup diced Roma Tomatoes
¼ tbsp Salt
1/8 tbsp Pepper
In a bowl, add all ingredients.
Mix till well combined.
Store in an air tight container with lid.
Makes- 1 quart
¼ cup Raisins
¼ cup Water
Mix water and raisins together and puree in a mixer.
Makes – ½ cup
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.