Carb Friendly Salmon Welly-style Recipe

Ingredients

4 - six ounce portions of salmon fillets
brined jarred grape leaves, rinsed and patted dry
1 4 ounce log of goat cheese
2 ounces of cream cheese
2 tbsp of extra virgin olive oil
1 large fat leek, cleaned, halved and sliced into moons
1 lb of crimini mushrooms, brushed and sliced
1 tbsp non-paraeil capers, drained and chopped
1 tsp of dried dill weed
1 tsp of lemon pepper seasoning
extra virgin olive oil for brushing outside of grape leaves
1/2 stick of melted butter, mixed with the juice on one lemon and a dash of cayenne pepper and two to three scrapes of fresh nutmeg
3 small zucchini, washed and shaved into wide noodle shape with mandolin, or use the vegetable peeler

In a large skillet, heat the olive oil and add the leeks (lower carb count than yellow onions, shallots and green onions are even less than leeks) and the mushrooms and cook until soft and limp.
Reserve and cool.
Mix the cooled veggies into the soft cream cheese and goat cheese until well combined. Add capers and seasonings (dill & lemon pepper).
Place 3 grape leaves slightly overlapping in a triangle pattern, No holes please. Top with a piece of salmon and evenly divide the filling between each fillet.
Fold in sides of grape leaves, then the botton and finally roll into a neat log shape. Completely enclosing salmon and filling mix.
Refrigerate while you shave the zucchini into wide faux pasta noodles.
Preheat oven 425 degrees. Place salmon bundles on foil lined cookie sheet, brush foil with oil. Brush bundles with so they barely glisten with the oil. Bake for 10 minutes. Let rest for five.
While the salmon oven roasts, melt half the butter in a large skillet and toss in the zucchini ribbons, cooking quickly over high heat.
Melt remaining butter in microwave and season to taste with cayenne, lemon juice and nutmeg.
Serve salmon bundle with zucchini ribbons, drizzle with flavored lemon butter. Blasted tomatoes (previous post) also make a great side dish for this meal.