- 1/4 cup mayonnaise
- Pinch dill
- 2 tablespoons fresh lemon juice
- Black pepper
- Orlando grape leaves, jarred
- 1 fresh skinless salmon fillet, 1 1/2 pounds, cut in 4 (7-ounce pieces)
- Greek imported feta, sliced 1/8-inch thick (about 1/2 pound)
- Olive oil
- Lemon slices
DirectionsFor the Solomo Kleftiko:
In a small bowl, blend the mayonnaise, dill, lemon juice and pepper, to taste, with a fork. Open grape leaves on a table or a flat work surface placing 2 to 3 next to each other, 2 below them overlapping, 1 below overlapping the 2, to make the shape of a big grape leaf, large end towards you. Put a piece salmon on the grape leaves, spread with some seasoned mayonnaise and top with some of the feta. Roll the grape leaves, from the end closest to you, over the salmon, then fold in both sides and finish rolling. Repeat with remaining ingredients. Coat a large saute pan with olive oil. Set the pan over medium heat and fry the packages until the salmon is cooked through. Transfer to serving plates and garnish with a slices of lemon.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Cook's Note: No salt, the grape leaves are already salty.
Grape leaves vary in size, so use as many as needed.
Recipe courtesy Laki Kazakos, owner of Georgia's Greek in Seattle, WA