How to make it

  • In a large skillet, heat the olive oil and add the leeks (lower carb count than yellow onions, shallots and green onions are even less than leeks) and the mushrooms and cook until soft and limp.
  • Reserve and cool.
  • Mix the cooled veggies into the soft cream cheese and goat cheese until well combined. Add capers and seasonings (dill & lemon pepper).
  • Place 3 grape leaves slightly overlapping in a triangle pattern, No holes please. Top with a piece of salmon and evenly divide the filling between each fillet.
  • Fold in sides of grape leaves, then the botton and finally roll into a neat log shape. Completely enclosing salmon and filling mix.
  • Refrigerate while you shave the zucchini into wide faux pasta noodles.
  • Preheat oven 425 degrees. Place salmon bundles on foil lined cookie sheet, brush foil with oil. Brush bundles with so they barely glisten with the oil. Bake for 10 minutes. Let rest for five.
  • While the salmon oven roasts, melt half the butter in a large skillet and toss in the zucchini ribbons, cooking quickly over high heat.
  • Melt remaining butter in microwave and season to taste with cayenne, lemon juice and nutmeg.
  • Serve salmon bundle with zucchini ribbons, drizzle with flavored lemon butter. Blasted tomatoes (previous post) also make a great side dish for this meal.

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  • otterpond 8 years ago
    That sounds totally yummy. Also a labor of love I'm thinking.
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