- 4 Large grape leaves, fresh or in brine (if in brine, drain and rinse well)
- 2 Salmon filet, 8 oz each
- 2 Teaspoons, red wine vinegar
- 2 Tablespoons, vegetable oil
- 1 Teaspoon, lemon juice
- 2 Slices of lemon, cut in halves
- 1/2 Teaspoon, garlic salt
- Salt & pepper
- Non-waxed dental floss or thin kitchen twine
Step 1: If using fresh grape leaves, remove stems and blanche in boiling water for 1 minute. Remove from water and pat dry with paper towel.
Step 2: Lay two grape leaves on a work surface so that stems are facing each other and leaf edges are facing opposite directions, slightly overlapping.
Step 3: Place one salmon filet long ways over the grape leaves. Sprinkle each filet with 1 teaspoon red wine vinegar, salt, pepper and 1/4 teaspoon of garlic salt. Place 2 half lemon slices on each salmon filet.
Step 4: Wrap the overhanging grape leaves over the salmon to completely cover it and to form a tight packet. Using dental floss or twine, tie 3 times across each packet to secure the grape leaves. Rub 1 tablespoon over the packet to coat. Repeat steps 2 through step 4 for second filet.
Step 5: Heat grill on high. Place both salmon packets on the grill and turn heat to medium. Cook 4-5 minutes on each side. Remove from grill and let stand 2 minutes.
Step 6: Remove floss or twine and discard. Open each packet by peeling back the grape leaves. Discard the grape leaves. Squeeze 1/2 teaspoon of lemon juice over each filet and serve.