During the Greek War of Independence against the Ottoman Turks, Klefts were irregular guerilla fighters. Among their many feats, Klefts famously stole sheep and roasted them slowly over buried fires. This trick prevented the Ottomans from smelling meat and finding the guerillas. Salmon "Kleftiko" (Σολομός Κλέφτικος) Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to
Kleftiko is a lamb dish named after the Klefts’ cooking style. Traditionally, the meat was cooked in buried lamb skins or clay pots. In modern versions of kleftiko, lamb, vegetables, and seasonings are wrapped tightly in foil or parchment paper, and slowly cooked in the oven. The meat ends up succulent, with all its flavor sealed inside the packet.
Instead of using lamb, I employed the same closed-container technique to make Salmon Kleftiko. Salmon cooks quickly, so it doesn't need to be cooked at low temperature for a long time, as does lamb.
Salmon Kleftiko is a great dish to make if you’re in a hurry. The packets go together quickly and need bake for only 15 minutes. Even better, there aren’t any pots to clean.
Foil is easier to work with, but individual parchment paper packets make a more attractive presentation. If using foil packets, plate the salmon and pour the juices over the fish in the kitchen. Parchment paper packets may be delivered directly to the table for individual diners to open (be sure to put an empty plate on the table for discarding the paper packets).
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Salmon "Kleftiko" (Σολομός Κλέφτικος)
Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to