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Published April 08, 2009, 12:00 AM

FAST FOOD: Leaves provide grape way to wrap salmon for dinner

The texture and flavor of grape leaves can be irresistible, and this recipe, adapted from Rozanne Gold’s “Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients,” puts them to supersimple, delicious use as a wrap for salmon fillets.

By: Emily Nunn, Chicago Tribune

The texture and flavor of grape leaves can be irresistible, and this recipe, adapted from Rozanne Gold’s “Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients,” puts them to supersimple, delicious use as a wrap for salmon fillets.

You could completely leave out the salt here, thanks to the briny taste of the grape leaves. Look for grape leaves in jars in the ethnic aisle of the supermarket or in Greek or Middle Eastern food shops.

Steamed potatoes with parsley, or egg noodles with butter and poppy seeds would be perfect, mellow accompaniments. This dish is delicious hot or cold, and packs nicely the next day for lunch.

Tips

— For company, serve the wraps with a sauce of yogurt mixed with chopped cucumbers and garlic.

— Buy wild salmon fillets for the best flavor, but any type of salmon will work in this recipe.

— Try sprinkling each fillet lightly with dill before wrapping.

Beverage

A full-bodied white such as chardonnay or torrontes is a good match.

Salmon Wrapped in Grape Leaves

4 salmon fillets, skin removed, about 6 ounces each

½ teaspoon coarse salt

Freshly ground pepper

8 teaspoons butter, cut into small pieces

8 to 12 large grape leaves in brine

Heat oven to 450 degrees. Sprinkle salmon with salt and pepper to taste. Top each fillet evenly with 1 teaspoon of the butter pieces.

Pat grape leaves dry with a paper towel. Wrap each fillet tightly with 2 to 3 overlapping leaves, tucking under ends and covering fish completely. Place on a greased baking sheet. Top each bundle with 1 teaspoon of the butter bits. Bake 10 minutes; serve hot.

Yield: Serves 4.

Approximate nutrition analysis per serving: 349 calories, 53 percent of calories from fat, 20 grams fat (7 grams saturated), 128 milligrams cholesterol, 1 gram carbohydrates, 39 grams protein, 554 milligrams sodium, no fiber.

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