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Salmon with Dill and Lemon wrapped in Grape Leaves
from the kitchen of Sharmagne Leland St. John

0.70 pounds of salmon fillets, per person
1 Meyer lemon, sliced
Fresh dill, minced
Several large fresh grape leaves

Select a nice piece of salmon with skin attached.
Line the bottom of a shallow baking dish with a
few of the grape leaves. Place the salmon on top.
Sprinkle with the minced dill. Slice the lemons
paper thin, remove seeds and cover the dill with
the lemon slices. Bring the sides of the grape
leaves up to cover the lemons. Place more grape
leaves on top and tuck under the fillet. Place
two additional grape leaves on top. Slide under
a pre-heated broiler for approximately 15 minutes.
Remove from broiler, gently peel away the top
burnt grape leaves and lemons.

Serve with a generous portion of lightly steamed
broccoli, a lemon wedge and a chilled glass of
Gewertstraminer or Riesling.

Note: if you decide to serve it outside of the
ovenproof dish, place a few fresh grape leaves
on the plate, add the salmon and surrounded with
the lemon slices. Drizzle the juices over the
top and serve immediately.


  photo credit: ©Sharmagne Leland-St. John-Sylbert

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