As I perused through the October 2014 Issue of Food and Wine magazine I was elated to spot a recipe consisting of grape leaves…one of my favorites!

Of course, the only recipe that comes to mind when I use grape leaves are dolmades– a family of stuffed vegetable dishes common in the Middle East and surrounding regions including Balkans, the Caucasus, Russia, Central Asia, as well as Cyprus.  I will probably be making some dolmades in the near future, but for now, I am excited to share a salmon recipe utilizing grape leaves.  Moreover, I love this beautiful, salmon we received from our neighbor.  It was fresh-caught all the way from Wisconsin and brought back home to Cali!

My version of this recipe differs slightly by offering a variety of homegrown chili peppers. Hope you like spicy…Overall, it remains fresh, healthy, and light on the tummy!  I hope you try it, as well.

Ingredients:

• large jarred grape leaves, drained and patted dry
• 1 cup orange or yellow grape tomatoes, halved ( You can also use any type of red tomatoes, as I did)
• 5 scallions, julienned, plus 2 tablespoons minced scallion (for my version I omitted the scallion)
• 3 serranos with seeds, halved and thinly sliced (for my version, I used homegrown dragon cayenne, garden salsa, and jalapeno peppers)
• Kosher salt
• Fresh group pepper
• Four 6-ounce, skinless salmon fillets (for my version, I made six / serves two per person)
• 2 tablespoons unsalted butter
• 1/4 cup Champagne vinegar
• 1/2 cup heavy cream

Direction:

1. Preheat the oven to 450° and line a large rimmed baking sheet with parchment paper. Arrange the grape leaves in groups of 4 on a work surface, overlapping them slightly. Mound the tomatoes, three-fourths of the julienned scallions and one-third of the sliced serranos in the center of the grape leaves and season lightly with salt and pepper. Season the salmon fillets with salt and pepper and place on top, then wrap the grape leaves around the fish. Carefully turn the packets seam side down on the prepared baking sheet and roast for 10 to 12 minutes, until the salmon is medium within. Transfer the packets to plates.
2. Meanwhile, in a small saucepan, melt the butter. Add the minced scallion and cook over moderate heat, stirring, until softened, about 2 minutes. Add the vinegar and bring to a boil. Simmer over moderately high heat until reduced by half, about 3 minutes. Whisk in the cream and bring just to a simmer, then cook over moderately high heat, whisking occasionally, until slightly thickened, about 2 minutes. Stir in the remaining serranos and season the sauce with salt and pepper.
3. Cut open the salmon packets and drizzle the sauce over the fish. Garnish with the remaining julienned scallions and serve right away.