Grape Leaf-Wrapped Salmon with Serrano-Scallion Sau

Name: Grape Leaf-Wrapped Salmon with Serrano-Scallion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 large jarred grape leaves, drained and patted dry; 1 cup orange or yellow grape tomatoes, halved; 5 scallions, julienned, plus 2 tablespoons minced scallion; 3 serranos with seeds, halved and thinly sliced; Kosher salt; Pepper; Four 6-ounce, skinless salmon fillets; 2 tablespoons unsalted butter; 1/4 cup Champagne vinegar; 1/2 cup heavy cream

Servings: persons

1
Preheat the oven to 450 and line a large rimmed baking sheet with parchment paper.
2
Arrange the grape leaves in groups of 4 on a work surface, overlapping them slightly.
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.
4
Season the salmon fillets with salt and pepper and place on top, then wrap the grape leaves around the fish.
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.
6
Transfer the packets to plates.
7
Meanwhile, in a small saucepan, melt the butter.
8
Add the minced scallion and cook over moderate heat, stirring, until softened, about 2 minutes.
9
Add the vinegar and bring to a boil.
10
Simmer over moderately high heat until reduced by half, about 3 minutes.
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.
12
Stir in the remaining serranos and season the sauce with salt and pepper.
13
Cut open the salmon packets and drizzle the sauce over the fish.
14
Garnish with the remaining julienned scallions and serve right away.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 large jarred grape leaves, drained and patted dry, 1 cup orange or yellow grape tomatoes, halved, 5 scallions, julienned, plus 2 tablespoons minced scallion, 3 serranos with seeds, halved and thinly sliced, and more.

Yes, Grape Leaf-Wrapped Salmon with Serrano-Scallion Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grape Leaf-Wrapped Salmon with Serrano-Scallion Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions