Collard Wrapped Salmon Recipes

COLLARD WRAPPED SALMON

Steps:

• In roasting pan combine black pepper, san bai su, lemon juice, sesame oil and tahini. Whisk to combine. Using a sharp knife, score several diagonal lines along the length of fish, down to spine, on either side. Place fish in pan and marinate 2 - 4 hours at room temperature. After marination, preheat grill or broiler.
• Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil. Refresh in ice water and drain. On a large baking sheet, arrange greens, overlapping, to form a rectangle as long as the fish and twice as wide as the fish. Place fish in middle and wrap the greens over so only the head and tail are exposed. Seal with a piece of butchers string or dental floss. Place fish on grill. Cook 7 - 12 minutes per side, until greens, head and tail blacken. It will take 2 spatulas, one at the head and one at the tail, to turn fish, don't be concerned about greens sticking. To test for doneness, try pulling out a dorsal fin from the top of the fish. If it slides out easily, it's done.
• To serve, place the whole fish on a serving platter. Using a dull knife and soup spoon, scrape of any remaining skin and remove fins. Spoon half reserved marinade over top. Cut along spine first and serve the top fillet. Lift tail, insert knife between bones and flesh, and run it along the length. All, or most, of the bones should easily lift out. Spoon on remaining marinade and serve second fillet.

GRILLED GRAPE LEAF WRAPPED SALMON

Steps:

• Preheat a grill to medium heat.
• If using jarred grape leaves, rinse well. If using fresh grape leaves, boil about 5 minutes until they change color and soften.
• Mix the kumquats, dill, garlic, chili paste, salt, and paprika together in a bowl. Lay a grape leaf out on a cutting board and spread about 2 teaspoons of the kumquat mixture in the center. Lay a piece of salmon on top of the mixture and roll it in the grape leaf by folding the bottom part of the leaf over the fish and then the sides and rolling the fish so it is completely covered.
• Grill the salmon about 3 to 4 minutes on each side. Remove the grape leaf packages from the grill and serve immediately.

CRISPY SALMON WITH COCONUT-GINGER COLLARDS

Steps:

• Preheat oven to 425°F. Whisk together turmeric and 2 tablespoons oil; season with salt and pepper. Season fish with salt; coat in turmeric mixture. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add fish, skin-sides down; cook, undisturbed, until crisp, 4 minutes. Transfer to a parchment-lined baking sheet, skin-sides up; roast until cooked through, 6 to 8 minutes.
• Wipe skillet clean; heat over medium. Add remaining 1 tablespoon oil, ginger, and shallot; cook, stirring, until fragrant. Stir in greens and cook, tossing, until just wilted, 1 minute.
• Add coconut milk, 3/4 cup water, and chickpeas. Season and cook, stirring occasionally, until slightly reduced, 5 minutes. Stir in lime zest and juice. Serve over rice, with fish, cilantro, coconut, and lime wedges.

SALMON WRAPPED IN COLLARD GREENS WITH WALNUT-YOGURT-DILL SAUCE

Steps:

• If using a grill, spray it with cooking spray and preheat it over medium-high heat. Otherwise, wait to preheat a grill pan.
• Toast the walnuts in a small dry skillet over medium heat, stirring frequently, until fragrant, 4 to 5 minutes. Allow to cool, then chop finely. Place 8 toothpicks in a dish of water and soak until ready to use.
• Cut the collard leaves away from each side of the spines and discard the spines. (You should wind up with 4 long pieces of collard green leaves.)
• Sprinkle the salmon with 1/4 teaspoon each of the salt and pepper. Wrap each salmon fillet with 1 piece of collard leaf and secure with 2 toothpicks. If using a grill pan, spray it with cooking spray and preheat it over medium-high heat.
• Brush the salmon bundles lightly with about 1 tablespoon total of the oil. Grill the salmon bundles until the collard greens are tender and the salmon is just cooked through, 3 to 4 minutes per side.
• While the salmon is cooking, make the sauce. Finely zest and then juice the lemon into a small bowl (about 3 tablespoons).
• Chop the dill and add it to the bowl along with the yogurt, walnuts, the remaining 2 tablespoons oil, and the remaining 1/4 teaspoon each salt and pepper. Serve the salmon drizzled with the sauce.