Recipe courtesy of Mica Talmor-Gott
52 min
45 min
7 min
6 servings


  • 10 grape leaves, fresh or jarred
  • 5 preserved kumquats, chopped
  • 1 tablespoon chopped dill
  • 1 teaspoon minced garlic
  • 1 teaspoon chili paste
  • 1/2 teaspoon salt
  • 1 teaspoon sweet Moroccan paprika
  • 6 (4-ounce) salmon fillets


Preheat a grill to medium heat.

If using jarred grape leaves, rinse well. If using fresh grape leaves, boil about 5 minutes until they change color and soften.

Mix the kumquats, dill, garlic, chili paste, salt, and paprika together in a bowl. Lay a grape leaf out on a cutting board and spread about 2 teaspoons of the kumquat mixture in the center. Lay a piece of salmon on top of the mixture and roll it in the grape leaf by folding the bottom part of the leaf over the fish and then the sides and rolling the fish so it is completely covered.

Grill the salmon about 3 to 4 minutes on each side. Remove the grape leaf packages from the grill and serve immediately.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.


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