Stuffed vegetables and leaf rolls
In this recipe, salmon fillets are wrapped in fresh grape leaves and quickly cooked in a lightly oiled skillet. It brings the idea of stuffed grape leaves together with seafood in a light, elegant main dish.
Cut the fillet into small rectangular pieces and marinate with salt, black pepper, and olive oil.
Soften the grape leaves in hot water for a few seconds. Place a piece of salmon and a sprig of dill on each leaf, then wrap tightly.
Arrange the rolls in a lightly oiled skillet and cover. Cook for 3 minutes per side, 10 minutes total. Squeeze lemon over them and serve hot.
Do not boil the grape leaves; soften them in hot water for only a few seconds. They may tear if left in the water too long. Contains fish (salmon).
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