Grilled Salmon in Grape Leaves (no defrosting)

Ingredients:

• 2 cups cherry tomatoes
• 4 tablespoons unsalted butter
• 2 tbsp. l. aniseed ouzo
• 6 tbsp. l. olive oil
• 2 tsp. grated lemon zest
• 0.5 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 4 frozen salmon fillets, 170g each, rinsed and patted dry
• 16-20 preserved grape leaves, rinsed and patted dry
• 2 tablespoons chopped fresh soft herbs, such as parsley, oregano, mint and/or chives
• Boiled rice, for serving
• Green salad, for serving

Preparation:

1. Preheat the grill to medium heat and prepare the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat on the remaining burners to medium. If you have a charcoal grill, place one chimney starter of burnt-out briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups. Be sure to consult your grill's instruction manual.
2. Meanwhile, in a small grill-safe saucepan, combine the tomatoes, butter, ouzo, 4 tablespoons olive oil, 1 teaspoon lemon zest and 1/2 teaspoon salt; set aside.
3. In a small bowl, combine the remaining 2 tablespoons olive oil with 1 teaspoon lemon zest, oregano, red pepper flakes, and 1 teaspoon salt. Spread the mixture evenly over the fleshy side of the salmon fillet.
4. Place one grape leaf vein-side up on a clean work surface with the tip facing away from you. Place another leaf on top of the first, overlapping them by about 2 cm. Repeat with two more grape leaves if they are large, or three more leaves if they are small. The leaves should lie in a single line. Place a salmon fillet on top of the grape leaf closest to you, then, holding the leaf, roll the salmon up. Transfer to a plate and roll the remaining salmon fillet in the same way.
5. Grill the salmon over direct heat, turning once, until the grape leaves are charred in spots, about 5 minutes. Transfer to the cooler side of the grill and place the pan with the tomatoes over direct heat. Cover the grill and cook until the tomatoes burst, the mixture is juicy, and the salmon is firm and opaque, about 12 minutes, depending on the thickness of the fillet.
6. Transfer the wrapped salmon to a serving platter. Stir the herbs into the tomato mixture and spoon the tomatoes over the fish. Serve with rice and salad.