- 30 minutes
- 30 minutes
- For rice stuffing and grape leaves: Saute chopped onion and 1 teaspoon of butter until translucent. Do not brown. Prepare rice as directed on the package. Place cooked rice in a large mixing bowl and stir in juice of half a lemon, 1 / 2 of the chopped dill, chopped mint leaves, chopped parsley, onions, sugar and all but 1 pinch of cinnamon. Set rice mixture aside. Lay grape leaves out on a cutting board and remove stems. Spread rice mixture onto each leaf and roll tightly. Place 1 cup boiling water, 1 tablespoon lemon juice and remaining pinch of cinnamon in a casserole dish. Arrange stuffed grape leave together and bake until leaves are cooked thoroughly- think of cooked collards and strive for that consistency.
- For the yogurt sauce: Peel cucumbers and discard peels. Grate fresh cucumber using a cheese grater (do not incorporate seeds). Strain as much liquid as possible. Mix in yogurt, remaining chopped dill, sour cream and salt. Refrigerate for one hour prior to serving.
- For the salmon: Generously season salmon with salt and fresh cracked pepper. Preheat oven to 350 degrees. Place salmon in tin foil boats coated in olive oil and bake until flaky and light pink. Do not over or undercook or the combination of salmon, yogurt and grape leaves will feel mushy together. Place each cooked salmon steak on a plate and top with a dollop of yogurt sauce and garnish with grape leaves. Serve immediately and refrigerate grape leaves and yogurt mixture separately for up to one week.