Recipes for romaine lettuce Ingredients
Salmon Grilled Between Romaine Lettuce Leaves
Ingredients
• 4 (3-foot) pieces of twine, or other non-flammable natural fiber
• 4 (6-ounce) salmon fillets
• 8 large outer romaine lettuce leaves
• 2 teaspoons olive oil
• 3 lemons, 2 juiced, 1 sliced thinly
• Salt and freshly ground black pepper
• 4 teaspoons capers
• 8 sprigs fresh dill
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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