Salatada

Grilled frozen salmon in grape leaves

Indulge in the flavors of grilled frozen salmon wrapped in tender grape leaves. A tantalizing culinary experience for your taste buds.

Ingredients:

1 pint cherry tomatoes
4 tablespoons unsalted butter
2 tablespoons ouzo
6 tablespoons olive oil
2 teaspoons grated lemon zest
Kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Four 6-ounce frozen salmon fillets, rinsed and patted dry
16 to 20 jarred grape leaves, rinsed and patted dry
2 tablespoons chopped fresh tender herbs, such as parsley, oregano, mint and/or chives
Cooked rice, for serving
Green salad, for serving

Prepare a charcoal grill for medium-high direct and indirect heat by arranging the charcoal briquettes to one side of the grill and placing a drip pan on the other side to prevent flare-ups. For gas grills (with 3 or more burners), adjust the heat accordingly. Refer to the grill manufacturer's guide for precise instructions.
Meanwhile, in a small grill-proof saucepan, mix together the tomatoes, butter, ouzo, 4 tablespoons of olive oil, 1 teaspoon of lemon zest, and 1/2 teaspoon salt.
Combine 2 tablespoons of olive oil, 1 teaspoon of lemon zest, oregano, red pepper flakes, and 1 teaspoon salt in a small bowl. Spread this mixture evenly on the flesh side of the salmon fillets.
Place a grape leaf veiny-side up on a clean surface, slightly overlapping with another grape leaf. Repeat with additional leaves based on size. Roll a salmon fillet in the overlapping grape leaves. Repeat for the remaining fillets.
Grill the wrapped salmon directly, then move to indirect heat. Simultaneously, cook the tomato mixture until saucy. Grill until the grape leaves char slightly and the salmon is cooked through, typically about 12 minutes depending on thickness.
Transfer the cooked salmon to a serving platter, spoon the herb-infused tomato mixture over it, and serve with rice and a salad.

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