FOOD NEWS
The Leafy Key To Grilling Salmon While It's Still Frozen
By Laura Zbinden
Before you grill frozen salmon, wrap it in grape leaves to make the fish more flavorful. The leaves keep the fillets moist and prevent them from sticking to the grill.
The salty, lemony flavor of grape leaves perfectly complements salmon. You can buy the fermented leaves in jars at Greek or Middle Eastern stores, on Amazon, or at Walmart.
Prep your frozen salmon by rinsing each fillet under cool water to remove ice crystals and pat dry. Heat your grill and start preparing your seasonings.
The Food Network suggests making a marinade with olive oil, salt, lemon zest, red pepper flakes, and oregano. You can use your favorite fish marinade or the spice blend za’atar.
Before wrapping, lay a grape leaf smooth side down and place another on top, overlapping by about an inch. Continue overlapping them on the table in a line — three should be enough.
Place a fillet on the table perpendicular to the first leaf. Roll the salmon while wrapping it in leaves until the fish is completely covered before moving on to the next fillet.
Grill the wrapped salmon for a few minutes until the leaves char a bit. Move the salmon to a cooler grill area until the fish finishes cooking (around 12 minutes).
Frozen salmon works best with this method since the marinade melts and soaks the fish as you grill. The fish is also easier to flip and less likely to fall apart while cooking.