Grilled Salmon Dolmades, Pine Nut Lemon Sauce

GRΣΣK MΣZΣ MAKΣΦVΣR
Grilled Salmon Dolmades, Pine Nut Lemon Sauce

Hello and welcome to the 5 Star Makeover Taverna, a unique virtual restaurant specializing in Greek mezes, featuring a twist on classic ingredients and recipes. My contribution to the Taverna is Grilled Salmon Dolmades with a Pine Nut Lemon Sauce. Here, grape leaves are stuffed with fresh Alaska King Salmon that has been grilled on a cedar plank, along with sticky brown rice, crumbled feta, chopped kalamata olives, and fresh dill. The grape leaves are brushed with olive oil and cooked over a hot fire until the grape leaves start to crisp and char. The tangy sauce is make from pine nuts, lemon, red pepper flakes, dill, and olive oil. Grilled lemons accompany the platters.

So come have a drink and nibble on our offerings of small dishes with big flavors, enjoy the conversation and the laughter. And make sure to visit Lazaro Cooks! for the complete menu of super-creative mezes.

Grilled Salmon Dolmades, Pine Nut Lemon Sauce Recipe

Let a one-pound fresh Alaskan King Salmon fillet come to room temperature. Rub with olive oil, season with salt, pepper and a squeeze of lemon juice. Top with fresh dill and lemons.

Soak a cedar plank in water for a minimum of 2 hours. Fire up the grill, heat the smooth side of the plank directly over the flame. Turn the plank over and brush olive oil on the smooth side. Place the fish, skin side down, on the hot plank.

There is no shortage of excitement here at the Taverna!
Opa!

Dolmades

• brined grape leaves
• cooked salmon
• cooked sticky brown rice at room temperature
• chopped kalamata olives
• crumbled feta
• fresh dill
•  olive oil

Rinse grape leaves in cool water. Dry completely on towels. Place on a work surface, shiny side down. Cut off the small protruding stem. Place a spoonful of brown rice at the base of the stem. Top with a few flakes of salmon and a small amount of feta, chopped olives, and dill.

Brush the perimeter of the leaf with olive oil. Roll up the base of the leaf, then fold in the sides, and roll into a bundle.

Grill dolmades over high heat, turning once or twice, until the center is hot and the leaves begin to crisp and char.

Cut lemons in half and grill over high heat, cut side down, until nicely charred.

Pine Nut Lemon Sauce

• large handful of pine nuts
• fresh dill
• red chile flakes to taste
• lemon juice from a grilled lemon
• 1/2 lemon, seeds removed, cut into quarters
• olive oil
• salt to taste

Run the first five ingredients in the small bowl of a food processor until roughly chopped. Add enough olive oil to get a chunky sauce consistency. Add salt to taste.

Serve grilled salmon dolmades on a platter with grilled lemons in the center. Ladle pine nut lemon sauce over the dolmades, serve extra sauce on the side.

Enjoy Smoky Grilled Salmon Dolmades along with other fabulous mezes at the 5 Star Makeover Taverna, now open here!

The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. July’s Mediterranean theme is GREEK MEZE, right on target for the Summer Olympics.