Grape Leaf-Wrapped Local King Salmon

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Grilled wild King Salmon wrapped in grape leaves and served with fregola, sour grapes, and pine nuts.

Yield: 6 servings

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Ingredients

  • 2 cups pearl pasta (Fregola or Israeli couscous)
  • 1 cup toasted pine nuts
  • 1 cup sour grapes (available in July)
  • 1 cup grilled sweet red onions
  • 1 tablespoon chopped Italian parsley
  • 2-3 tablespoons high-quality extra virgin olive oil
  • Sea salt to taste
  • Freshly cracked black pepper to taste
  • 6 six-ounce wild King Salmon fillets (available May-October) skin removed
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 12-18 grape leaves

Directions

  1. Pour pasta in a large amount of boiling water and simmer until tender but not overcooked, approximately 6 minutes. Strain into a sieve and cool under running water for a few seconds. Next, transfer the cooked pasta to a large mixing bowl. Combine with pine nuts, grapes, onions, parsley, and olive oil. Season with salt and pepper and mix. The pasta salad can be served at room temperature or slightly heated. Divide on six dinner plates.
  2. Season each salmon fillet on both sides with salt and pepper. Place grape leaves on a large work surface so they just overlap. Place salmon fillets on grape leaves and wrap, attempting to fully surround each fillet. Repeat this procedure for all six fillets.
  3. Grill or broil salmon for 2-3 minutes on each side until medium-rare.
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