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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

 

Raisin Puree

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.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com