Salmon with Homemade Rice-Stuffed Grape Leaves

November 11, 2016 By: Comments
Tagged: Healthy Healthy. Seafood Dinners Seafood Dinners. Dinner Dinner. Summer Dinner Summer Dinner. Low-Fat Low-Fat. Fish Fish. Seafood Seafood. Greek Greek. Mediterranean Mediterranean. Gluten-Free Gluten-Free. Cucumber Cucumber. Entrees Entrees. Salmon Dinners Salmon Dinners. Onions Onions. Salmon Salmon. Rice Rice. Greek Greek. Salmon Salmon. Under the Sea Under the Sea. Lunch Lunch. Heart Healthy Heart Healthy. Mediterranean Mediterranean. Baked Baked.
30 minutes
30 minutes
Making stuffed grape leaves seems like it would be tedious, but once you make them yourself you'll never want to buy them pre-stuffed again. And because this recipe calls for ready-made rice, it's much easier and less time-consuming to prepare these grape leaves. Paired with freshly cooked salmon and a savory homemade yogurt sauce, this classic Greek inspired dish is good for the whole family and tasty to boot. (Tip: Be sure to save any leftover yogurt sauce. It tastes delicious on sorts of other things, like veggie burgers or even a stalk of celery for a light snack.)


Select ingredients:


  1. 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.
  2. 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.
  3. 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.