Description

BELTANE HERB WRAPPED GRILLED SALMON WITH NETTLE SAUCE
Serves 4

For the Celts, salmon represented wisdom. Wild or cultivated angelica leaves work well as a wrap and impart a delicate anise flavor. Substitute lettuce leaves, grape leaves, or beet greens if angelica leaves are not available.

Ingredients

4 large, wild-caught salmon fillets
11/4 cups basil pesto
4 angelica leaves, soaked in water

 

sauce

1/2 cup fresh nettle leaves or fresh sorrel
2 cloves garlic, crushed
2 tablespoons capers, rinsed and drained
3 anchovy fillets, finely chopped
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped chervil
2 tablespoons fresh chopped parsley
1 teaspoon Dijon mustard
3 tablespoons lemon juice
1 tablespoon olive oil
2–4 tablespoons yogurt

Directions

BELTANE HERB WRAPPED GRILLED SALMON WITH NETTLE SAUCE
Serves 4

For the Celts, salmon represented wisdom. Wild or cultivated angelica leaves work well as a wrap and impart a delicate anise flavor. Substitute lettuce leaves, grape leaves, or beet greens if angelica leaves are not available.

4 large, wild-caught salmon fillets
11/4 cups basil pesto
4 angelica leaves, soaked in water

Cut salmon fillets in half, spread 1–2 tablespoons of pesto on one half and cover with the other half of fish. Place 1 stuffed fillet in the center of each angelica leaf. Wrap tightly and secure with twine.

Grill on barbecue 4–6 minutes per side. Check doneness by unwrapping one package and cutting into flesh. If it is opaque and flakes easily with a fork, it is done.

NETTLE SAUCE
Makes 1/2 cup

Gather wild nettles using gloves for protection from the nasty stings. Heating the nettles dissipates the oxalic acid in the leaves and renders them safe to eat. For an alternative, substitute chopped fresh sorrel and omit the steaming.

1/2 cup fresh nettle leaves or fresh sorrel
2 cloves garlic, crushed
2 tablespoons capers, rinsed and drained
3 anchovy fillets, finely chopped
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped chervil
2 tablespoons fresh chopped parsley
1 teaspoon Dijon mustard
3 tablespoons lemon juice
1 tablespoon olive oil
2–4 tablespoons yogurt

Source: Mother Earth Living

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Info
 
Preparation MethodGrill
DifficultyIntermediate
CuisineAmerican
Serves4
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