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    Home

    lemons

    Grilled Salmon

    September 7, 2017

    Living in the Pacific Northwest we become accustomed to certain things: coffee shops on every corner, farmer's markets, artisanal cheeses, local beer and wine and one time a year amazing wild Alaskan salmon. My whole family waits all year for that window where wild Alaskan salmon comes fresh to our local markets. It is truly a fish in a league of its own. From the end of July through September you will experience some of the best fish there is to offer. 

    Fish isn't always the cheapest protein to buy, it gets especially expensive when you're feeding a family of five. I decided that I would learn to cook a WHOLE fish versus buying fillets, which is generally half the price. I know the butcher would fillet it for me but I was up for the challenge and I know that cooking whole fish is a completely different level. Since the salmon is available only in the summer months, grilling it is the most logical way. 

    I know what you're thinking, it's going to be too hard, what if I mess it up?? I promise it's much easier that it appears and you'll end up with so much fish that you'll have extra to top salads, make salmon cakes and more! It's worth it! 

    I've grilled salmon up to 4-5 pounds. This guy was only about 3 pounds and was just right for the family and provided us some leftovers as well. I work on a large sheetpan to prep it for the grill, it's a large surface and makes for an easy work space. First thing you'll want to do is pat the fish dry using paper towels both inside the cavity and out. Get it as dry as possible then liberally salt the inside and outside with kosher salt. I just sprinkle from a small dish without measurement. This will help to flavor the inside as well as release moisture. 

    Next, you'll want to stuff the cavity of the fish with whatever aromatics you like. I always include lemon slices, rosemary and thyme, I decided to add some thinly sliced onions this time as well. Whatever flavor profile you like, go for it! If you don't have fresh herbs, dried herbs are fine. I salt a bit more and drizzle a bit of olive oil. 

    The next thing you'll need is butcher twine. We're going to wrap the fish up so all those good aromatics don't fall out! 

     

    Cut 3-4 long strands of string to wrap your fish. Slide one of the strands under the fish toward the front, tie snugly. Repeat with the last 2-3 strands in the middle and the back of the fish. Trim the excess string. 

     

    After the fish is nice and snug, all the aromatics are in there tight, make a few slits on each side of the thickest part of the fish. Insert some slivers of lemon. 

     

    Before you get this guy all oiled up, generously flour the entire fish. 

     

    Get the grill nice and hot on medium-high, about 400 degrees (if your grill has a temperature gauge, it's super helpful!) Oil the grates of the grill until they are nice and shiny. You'll also want to liberally oil both side of the fish. Be sure you have enough space to lay the fish on your grill grates and also enough room to flip when it's time. I tend to lay in the front of the grill to start and flip toward the back. The fish will cook about 10 minutes on each side (about 10 minutes each inch thickness of fish). 

     

    Once the fish has cooked on one side, with a large spatula, carefully flip the fish over. The fish should easily flip and not stick to the grate. You can surely cover the tail with some foil so it doesn't burn...as you can see I didn't but eh, we're not eating the tail so it was just fine! Cook for another 8-10 minutes then remove carefully to a large platter. 

     

     

    Snip the strings off  and enjoy with your favorite side dishes!!!

     

     

     

    Print Recipe
    Grilled Salmon
    Course Main Dish
    Prep Time 20
    Cook Time 20
    Servings
    Ingredients
    • 3-4 lb Wild Alaskan Salmon whole, head removed
    • kosher salt
    • 2 sliced lemons
    • ½ sliced onion
    • ¼ cup flour
    • ¼ cup olive oil additional oil for grill
    • few sprigs of rosemary or dried
    • few sprigs of thyme or dried
    Course Main Dish
    Prep Time 20
    Cook Time 20
    Servings
    Ingredients
    • 3-4 lb Wild Alaskan Salmon whole, head removed
    • kosher salt
    • 2 sliced lemons
    • ½ sliced onion
    • ¼ cup flour
    • ¼ cup olive oil additional oil for grill
    • few sprigs of rosemary or dried
    • few sprigs of thyme or dried
    Instructions
    1. Begin by patting the fish dry using papertowels, both inside and out.
    2. Generously salt the entire fish with kosher salt, inside and out.
    3. Stuff the cavity of the fish with lemons, onions and herbs. Give a sprinkle of additional salt and drizzle of olive oil.
    4. Cut 3-4 strands of butcher twine. Begin by sliding once strand under the fish and tie tightly. Repeat with the other 2-3 strands until the aromatics are snug. Trim any excess string.
    5. Cut 2 slits on each side of the fish and insert a small slice of lemon.
    6. Generously flour the entire fish. Then generously oil both sides.
    7. Light grill and set to medium-high (about 400 degrees). Coat the grill grates with additional oil until they are shiny.
    8. Place fish down toward front of the grill and cook for about 10 minutes (each inch of fish needs 10 minutes).
    9. After 10 minutes, the fish should flip easily. Flip and cook for another 8-10 minutes.
    10. Remove from grill, snip string and enjoy! The center spine of bones should come out easily. Section out fillets and squeeze additional lemon or any side sauce with the fish.
    Recipe Notes

    Leftover fish is great to use in salads or to make salmon cakes. Use within 3 days. 

     

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    Stuffed Rolled Grape Leaves (Warat Areesh)

    July 23, 2017

    grape leaves, dolmas

    Rolled Grape Leaves

    Do you remember that part in "My Big Fat Greek Wedding" where the kids are making fun of Tulla for eating moussaka? Well, I'm here to tell you that growing up in a Lebanese home and having a variety of ethnic food, I had moments just like that. Rolled grape leaves, or dolmas are one of the most popular Lebanese dishes.

    I mean, we pick grape leaves off the vine (which most people compost) and decide to stuff them and eat them! Living in Portland, none of this seems strange now, but jump back 15-20 years ago or head to another city and this may not be so common. 

    grape leaves, dolmas, lebanese

    Grape vine with tender leaves for rolling

    So...for those who are not familiar with stuffed grape leaves, they are a delicious and healthy Lebanese dish. They are a common dish in the Mediterranean and have a variety of names: Dolmades in Greece, Dolmas in Turkey and Warat Areesh in Lebanon, which translates to grape leaves. 

    Each country has their own variation of filling and technique but they are all delicious! My family's version is vegetarian and even vegan, the leaves are stuffed with a lemony rice mixture. It is usually served as a mezze (or appetizer) dish. Living in the great Northwest, we are fortunate and have a perfect climate for growing grapes (ahem, that also means delicious wine). We planted our first grapevine a few years ago and have been enjoying not only the abundance of grapes each fall, but the luscious leaves each season. 

    When I moved to the West Coast and began cooking, this was a MUST to learn from my mom. I used to help her roll these when I was growing up and my little kiddos are doing the same. I hope this recipe follows them through their life and into your own kitchen with your family. I've shared lots of pictures with you so you can watch the process of rolling and layering. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

     

    Rice mixture

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Grape leave mixture of rice, parsley, tomatoes and spices. Extra lemon gives these a nice tangy flavor.

     

    Ready to roll leaves

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Ready to roll grape leaves.

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Each blanched leaf is laid flat to roll.

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    A small amount of rice mixture in the center

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Bottom up first.

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Next, sides come in to close.

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Finally, a tight finishing roll

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Repeat with remaining leaves.

     

    Layer

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Layer your rolled leaves on top of your potato/tomato mixture.

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Cover with additional leaves

     

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Place heatproof plate on top to keep rolled leaves from floating up.

     

    Enjoy

    grape leaves, dolmas, lebanese, vegan, vegetarian

    Remove after cooking and enjoy warm or room temperature.

     

    lebanese, vegan, vegetarian, dolmas, grape leaves, healthy
    Rolled grape leaves or dolmas are a vegetarian and vegan Lebanese dish.
    Print Recipe
    Stuffed Rolled Grape Leaves (Warat Areesh)
    The stuffed grape leaves are made with a seasoned rice mixture. These are perfect to serve as an appetizer or on a charcuterie board.
    Course Appetizer, Main Dish
    Cuisine Lebanese
    Prep Time 1 hr 30 minutes
    Cook Time 1 hour
    Servings
    rolls
    Ingredients
    • 1 jar grape leaves if you are using fresh grape leaves, see blanching instructions below
    • 2 cups jasmine rice or any short-medium grain rice, soaked and rinsed
    • 3 firm tomatoes divided
    • 2 medium onions divided
    • 1 bunch Italian parsley
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 tablespoon all spice
    • 1.5 lemons juiced, more as needed
    • 1 medium potato sliced
    • 2 tablespoon olive oil
    Course Appetizer, Main Dish
    Cuisine Lebanese
    Prep Time 1 hr 30 minutes
    Cook Time 1 hour
    Servings
    rolls
    Ingredients
    • 1 jar grape leaves if you are using fresh grape leaves, see blanching instructions below
    • 2 cups jasmine rice or any short-medium grain rice, soaked and rinsed
    • 3 firm tomatoes divided
    • 2 medium onions divided
    • 1 bunch Italian parsley
    • 2 teaspoon kosher salt
    • 1 teaspoon black pepper
    • 1 tablespoon all spice
    • 1.5 lemons juiced, more as needed
    • 1 medium potato sliced
    • 2 tablespoon olive oil
    Instructions
    Rolling Leaves
    1. **See blanching instructions below for fresh leaves** If you do not have access to fresh grape leaves, you can find jarred leaves at your local Middle Eastern grocery store or in some specialty markets. If using the jarred leaves, drain and rinse the leaves. Place in colander to drain and keep covered with a damp towel so they don’t dry out. The jarred leaves tend to dry out much quicker than fresh leaves.
    2. To make the filling: combine your rinsed rice, 1 medium onion chopped, 2 firm tomatoes chopped, chopped parsley, salt, pepper, all-spice, lemon juice. Mix until everything is incorporated. You can sample at this point to see if it’s salty and lemony enough. You want the salt/lemon flavor to be slightly stronger as this mixture will boil and lose some of the tartness/saltiness.
    3. To stuff and roll the grape leaves: Remove one of your grape leaves and place face down, outer side of leaf facing down. Trim any stems that may still be attached. Fill one heaping teaspoon of your rice mixture into the center of the roll. Fold bottom flaps up then fold each side toward the center. Holding the mixture in place begin rolling, tuck any long edges of the grape leave in. Continue for all your leaves until your rice mixture is done.
    4. Line a heavy bottomed pot with your olive oil, 1 medium onion sliced, sliced potato, 1 sliced tomato.
    5. Begin layering your rolled grape leaves in the pot and continue for all your leaves. Sprinkle some kosher salt in between your layers.
    6. Lay several unrolled grape leaves on top of the rolled leaves.
    7. Place a plate on top to hold them down and prevent them from floating while cooking.
    8. Fill pot with water covering the the grape leaves and plate.
    9. Cook on high until it boils, then lower heat to low and let cook for 1 hour uncovered.
    10. Remove from heat and let cool.
    11. Enjoy
    Blanching Fresh Leaves
    1. If you are fortunate to have your own grapevine, you’re definitely going to want to pick your own. Choose medium sized leaves that are newer, toward the top of the vine. I am selective when I pick them and only choose the most tender leaves.
    2. Fill a large pot with water and bring to a boil. In several batches, add a bunch of your fresh picked grape leaves in the pot. Their color will change from bright green to a dull/army green. Remove with tongs and place in a colander to drain. It is very quick, maybe 10-15 seconds.
    Recipe Notes

    Grape leaves can be served warm, at room temperature or even cold. Serve as is or with pita bread. 

    You may store fresh grape leaves in the freezer. I lay the unblanched grape leaves in foil and place in a ziplock bag. Place in freezer, let thaw when ready to use, blanch and continue as normal.

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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