Salmon And Shiitakes Wrapped In Lettuce Leaves Recipes
SALMON AND SHIITAKES WRAPPED IN LETTUCE LEAVES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium nonstick skillet over medium heat. Add the mushrooms and the water and cook until the mushrooms are wilted, about 5 minutes. Season with the salt and pepper to taste.
- Steam the lettuce over the steaming liquid for 30 seconds. Remove the liquid from the heat. Cut the center stem out of each leaf and overlap the flaps where the stem was. Season the salmon with salt and pepper.
- Place 1 piece of salmon on the center of each leaf and top with some mushrooms. Fold the sides of the leaf in over the salmon and mushrooms. Then fold the bottom over the salmon, rolling it up to make a tight package. Repeat.
- Bring the steaming liquid back to a simmer, place the salmon in the steamer, cover and steam for 8 minutes. Place 2 packages on each of 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 4 grams, Sodium 188 milligrams, Sugar 1 gram
SALMON GRILLED BETWEEN ROMAINE LETTUCE LEAVES
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Soak twine in hot water for 5 minutes.
- Rinse salmon in cold water and pat dry with towel.
- Repeat the following for each salmon steak: Rinse 2 romaine leaves in water, shake off excess water. Drizzle 1/2 teaspoon of oil over the inside (concave) side of leaves.
- Place salmon fillet in the center of 1 leaf (concave side up).
- Pour the juice of 1/2 lemon over salmon, trapping the drippings with the leaf. Season with salt and pepper. Top with 1 teaspoon capers, 2 sprigs of dill, and 1 lemon slice.
- Place the second leaf, concave side down, over salmon. Fold the ends of the bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie string in a knot.
- Preheat oven to broil. Set rack in the highest position.
- Broil romaine-wrapped salmon for 5 minutes per side. The lettuce will blacken-this is a good thing. Cooking time will vary according to the exact thickness of the fillet. (Salmon can also be grilled over direct heat for 5 minutes per side).
- To serve, instruct guests to cut string and remove top leaf. Yes, they can eat the blackened lettuce.
- Recommended beverage: Pinot Noir (if salmon is farm-raised), Zinfandel (if salmon is wild)
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