Ingredients
For the salmon:
1 large fillet of salmon, at least 1/2 thick and deboned
1 large lemon
1 jar grape leaves
About 1 tbsp. capers, chopped
1 clove minced garlic
Fresh dill
Salt and pepper to taste
Tzatziki (Greek yogurt) sauce:
1 tbsp. crumbled feta cheese
1 1/2 cup plain yogurt, I like American fat-free yogurt but thicker, full-fat Greek yogurt is more traditional.
1/2 cucumber, peeled, grated, and drained.
Plenty of dried dill and mint
Juice of 1/2 a large lemon
Salt and pepper to taste
For the cous cous:
1 cup dried cous cous
2-3 canned whole tomatoes, drained
1/2 cup chickpeas
Chopped kalamata olives
Chopped parsely
1/2 cucumber, cubed
Juice of 1/2 lemon
1 clove minced garlic
Dash of sugar
Preparation
First, make a paste in the blender with juice from 1 lemon, garlic, capers, dill, salt and pepper. Spoon and spread over the salmon and stab into the meat with a fork a few times. Rinse 4-5 grapeleaves and wrap the salmon completely. Make a filet-shaped piece of foil for the fish to sit on in the grill, and set aside.
For the cous cous, start with the tomatoes, garlic, chickpeas, and sugar in a small saucepan over medium heat. Just toss and incorporate the flavors, don’t lose the tomatoes’ shape. Add 1 cup water and cous cous and bring to a boil. Once it comes to a boil, cover and reduce the heat. When the liquid is absorbed turn off the heat, fluff the mixture with a fork, and add the lemon juice, olives, cucumber and parsely. Set aside (serve room temp).
Grill the salmon until just done, about 15 minutes for a low, smoky grill. While the fish is cooking, combine all the ingredients for your sauce.
That’s all, folks. The sauce is a good garnish both for the fish and the salad, you’ll be using a lot of it!
