|Baked Salmon Wrapped in Grape Leaves – Asma Yaprağında Somon|
Although the term “stuffed grape leaves” typically refers to grape leaves stuffed with rice or bulgur seasoned with spices and nuts, using the leaves as wrappers for fish is also very common in Turkish cuisine. Grape leaves are much healthier alternative to aluminum foil and they are very presentable on a plate.
If you use fresh leaves, they are tasty to eat alongside the fish cooked inside. If you use leaves out of a jar as I do in California, you have two options: You can simply rinse the leaves, use them as wrappers, then just eat the fish, discarding the leaves after the dish is served. However, if you want to eat the fish and the grape leaves, then you need to boil some water in a pot, let the leaves slightly cook in the boiling water for 2-3 minutes, drain and use them as wrappers for the fish. You choose.. Below recipe assumes the leaves will be discarded.
Note: You can use sea bass, orange roughy or white roughy instead of salmon if you prefer. It tasts just as delicious.
For the seasoning:
Preheat oven to 400 degrees Fahrenheit.
Wash salmon, dry with a paper towel. Cut into 12 small pieces about 1-2 inches by 4 inches. Set on a dry, clean surface.
In a large bowl, mix all ingredients for the seasoning. Wisk to make sure all is mixed well. Place salmon pieces in the seasoning. Cover with plastic wrap and place in the refrigerator for at least 30 minutes.
Remove grape leaves from the jar, wash and drain in a strainer. Place two grape leaves on a clean flat surface, overlapping on each other. This will provide a large leaf to wrap salmon in. Place a piece of salmon on the joined leaves. Fold the top flap over the fish first. Fold sides in next, then roll the fish in grape leaf making sure it is covered with the leaf, no flesh should show. Place the wrapped piece in a rectangular oven safe dish. Repeat the process for the rest of the salmon pieces. Drizzle some of the seasoning that is left in the bowl over the wrapped salmon pieces. Do not pour all of the left over fluid. Place the tray in the oven. Bake for 15 minutes. Turn off the oven. Leave the tray in the oven for another 5 minutes. Remove from the oven. Serve hot with some sort of pilaf or veggies.
Afiyet Olsun! Bon Appetit!
|Salmon cut into pieces|
|Salmon marinaded in olive-oil based seasoning|
|Grape leaves overlapped to provide a large leaf to wrap|
|Seasoned salmon ready to be wrapped|
|Fold one end of the leaf first|
|Fold in the sides next|
|Wrap it to cover all of the salmon|
|Wrapped salmon ready to be placed in the oven|
|Ready to be served|