Four bronzed grape-leaf-wrapped salmon fillets rest over emerald freekeh, surrounded by glossy red and green grapes, creamy tahini swooshes, toasted walnut pieces, and scattered herbs.

Sumac Grape-Leaf Salmon with Jewel-Grape Relish

Name: Sumac Grape-Leaf Salmon with Jewel-Grape Relish
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (1 cup red and 1 cup green) seedless grapes halved; 4 fillets, 5 ounces each skinless salmon fillets patted dry; 16 leaves large jarred grape leaves drained, rinsed very well, and stems trimmed; 1 cup cracked freekeh rinsed; 1 can, 15 ounces canned chickpeas drained and rinsed; 1/3 cup walnuts toasted and roughly chopped; 1 small onion small red onion finely diced; 1 small shallot small shallot finely minced; 2 cloves garlic cloves minced; 1/4 cup flat-leaf parsley finely chopped; 2 tablespoons fresh mint finely chopped; 1/2 cup plain Greek yogurt; 2 tablespoons tahini; 1 lemon lemon zested and juiced; reserve 2 tablespoons of juice; 1 tablespoon preserved lemon finely minced; 1 1/2 teaspoons, divided sumac; 1 teaspoon Aleppo pepper; 1/2 teaspoon ground cumin; 2 cups low-sodium vegetable or fish stock; 2 tablespoons water; 3 tablespoons, divided extra-virgin olive oil; 1 1/4 teaspoons, divided kosher salt; 1/4 teaspoon black pepper freshly ground

Crisp grape leaves, jewel grapes, smoky freekeh, silky tahini.

Category Main Course

Prep 30 minutes

Cook 35 minutes

Style Middle Eastern

Technique Sautéing

Diet Friendly Pescatarian

Daily recipe · September 20, 2026

A little about this dish

This Levantine-inspired platter gives grapes a savory double life: crisp grape leaves wrap spiced salmon, while fresh red and green grapes become a bright, walnut-studded relish. Smoky freekeh and lemony tahini-yogurt make it substantial, warming, and colorful without relying on the usual stuffed-grape-leaf format.

Ingredients (for 4)

Seedless grapes — 2 cups (1 cup red and 1 cup green) — halved
Skinless salmon fillets — 4 fillets, 5 ounces each — patted dry
Large jarred grape leaves — 16 leaves — drained, rinsed very well, and stems trimmed
Cracked freekeh — 1 cup — rinsed
Canned chickpeas — 1 can, 15 ounces — drained and rinsed
Walnuts — 1/3 cup — toasted and roughly chopped
Small red onion — 1 small onion — finely diced
Small shallot — 1 small shallot — finely minced
Garlic cloves — 2 cloves — minced
Flat-leaf parsley — 1/4 cup — finely chopped
Fresh mint — 2 tablespoons — finely chopped
Plain greek yogurt — 1/2 cup
Tahini — 2 tablespoons
Lemon — 1 lemon — zested and juiced; reserve 2 tablespoons of juice
Preserved lemon — 1 tablespoon — finely minced
Sumac — 1 1/2 teaspoons, divided
Aleppo pepper — 1 teaspoon
Ground cumin — 1/2 teaspoon
Low-sodium vegetable or fish stock — 2 cups
Water — 2 tablespoons
Extra-virgin olive oil — 3 tablespoons, divided
Kosher salt — 1 1/4 teaspoons, divided
Black pepper — 1/4 teaspoon — freshly ground

Preparation

Step 1 — 🔥🍃🧻

Preheat the oven to 400°F. Line a small tray with paper towels. Drain, rinse very well, and trim the stems from the grape leaves.
Step 2 — 🍇🌿🥣

Toss the halved red and green grapes with the walnuts, shallot, half the parsley, mint, lemon zest, 1 tablespoon lemon juice, 1 teaspoon sumac, 1 tablespoon olive oil, and 1/4 teaspoon salt. Let stand for at least 15 minutes.
Step 3 — 🥛🥄🍋

Whisk the Greek yogurt, tahini, remaining lemon juice, water, 1 minced garlic clove, and 1/4 teaspoon salt until smooth and spoonable. Add more water if needed.
Step 4 — 🧅🧄🍳

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Cook the diced red onion for 4 to 5 minutes, until softened. Add the remaining garlic and cumin and cook for 30 seconds.
Step 5 — 🌾🍲⏲️

Stir in the rinsed freekeh and toast for 1 minute. Add the stock, chickpeas, and 1/2 teaspoon salt. Cover and simmer for 20 to 25 minutes, until tender and the liquid is absorbed. Rest for 5 minutes, fluff, and fold in the remaining parsley.
Step 6 — 🐟🌶️🍋

Season the salmon fillets with the minced preserved lemon, Aleppo pepper, remaining 1/2 teaspoon sumac, black pepper, and remaining 1/4 teaspoon salt.
Step 7 — 🍃🐟🎁

For each fillet, overlap four grape leaves smooth-side down. Place the salmon in the center, fold the leaves over the fish, and set each parcel seam-side down. Lightly brush with some of the remaining olive oil.
Step 8 — 🍳✨🔄

Heat the remaining olive oil in a large oven-safe skillet over medium heat. Sear the parcels seam-side down for 2 to 3 minutes, then turn and sear for 2 minutes more.
Step 9 — 🔥⏱️🌡️

Transfer the skillet to the oven and bake for 4 to 7 minutes, depending on thickness, until the salmon reaches 145°F in the center. Rest for 3 minutes.
Step 10 — 🍽️🍇🌿

Spread tahini yogurt across four plates. Add the freekeh, top with a salmon parcel, and spoon the grape relish over each serving. Finish with any remaining herbs and a pinch of sumac.

A final fox tip

For a gluten-free version, replace the freekeh with quinoa and use 2 cups stock. Trout or cod can replace the salmon. The grape-leaf wrapping is a crisp, savory alternative to traditional stuffed leaves, while children can help toss the colorful grape relish.