Salmon fillet is wrapped in fresh vine leaves and quickly pan-cooked in this recipe, bringing the classic stuffed-and-wrapped tradition together with seafood. It makes a light, elegant main dish that comes together fast.
Cut the fillet into small rectangular pieces and marinate with salt, pepper and olive oil.
Soften the vine leaves in hot water for a few seconds, place a piece of salmon and a sprig of dill on each and wrap tightly.
Cook in a lightly oiled pan with the lid on, 3 minutes per side for 10 minutes total, then squeeze over lemon and serve hot.
Do not boil the vine leaves, a few seconds in hot water is enough to soften them; leaving them longer will make them fall apart. Allergens: contains fish (salmon).
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