Salmon Grilled Between Romaine Lettuce Leaves
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Special equipment: 4 (3-foot) pieces of twine, or other non-flammable natural fiber Soak twine in hot water for 5 minutes
2
Rinse salmon in cold water and pat dry with towel
3
Repeat the following for each salmon steak: Rinse 2 romaine leaves in water, shake off excess water
4
Drizzle 1/2 teaspoon of oil over the inside (concave) side of leaves
5
Place salmon fillet in the center of 1 leaf (concave side up)
6
Pour the juice of 1/2 lemon over salmon, trapping the drippings with the leaf
7
Season with salt and pepper
8
Top with 1 teaspoon capers, 2 sprigs of dill, and 1 lemon slice
9
Place the second leaf, concave side down, over salmon
10
Fold the ends of the bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal
11
Tie string in a knot
12
Preheat oven to broil
13
Set rack in the highest position
14
Broil romaine-wrapped salmon for 5 minutes per side
15
The lettuce will blacken—this is a good thing
16
Cooking time will vary according to the exact thickness of the fillet
17
(Salmon can also be grilled over direct heat for 5 minutes per side)
18
To serve, instruct guests to cut string and remove top leaf
19
Yes, they can eat the blackened lettuce
20
Recommended beverage: Pinot Noir (if salmon is farm-raised), Zinfandel (if salmon is wild)