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1
Preheat the oven to 450 and line a large rimmed baking sheet with parchment paper.
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2
Arrange the grape leaves in groups of 4 on a work surface, overlapping them slightly.
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3
Mound the tomatoes, three-fourths of the julienned scallions and one-third of the sliced serranos in the center of the grape leaves and season lightly with salt and pepper.
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4
Season the salmon fillets with salt and pepper and place on top, then wrap the grape leaves around the fish.
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5
Carefully turn the packets seam side down on the prepared baking sheet and roast for 10 to 12 minutes, until the salmon is medium within.
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6
Transfer the packets to plates.
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7
Meanwhile, in a small saucepan, melt the butter.
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8
Add the minced scallion and cook over moderate heat, stirring, until softened, about 2 minutes.
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9
Add the vinegar and bring to a boil.
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10
Simmer over moderately high heat until reduced by half, about 3 minutes.
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11
Whisk in the cream and bring just to a simmer, then cook over moderately high heat, whisking occasionally, until slightly thickened, about 2 minutes.
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12
Stir in the remaining serranos and season the sauce with salt and pepper.
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13
Cut open the salmon packets and drizzle the sauce over the fish.
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14
Garnish with the remaining julienned scallions and serve right away.
