| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Romaine lettuce leaves |
| 6 |
ts |
Olive oil |
| 2 |
|
One-inch thick salmon steaks or salmon fillets, 6 ounces each |
|
|
Salt and pepper; to taste |
| 2 |
tb |
Capers |
| 4 |
|
Sprigs fresh dill |
| 2 |
|
Lemons; 1 juiced & 1 sliced thinly |
| 2 |
|
Pieces twine; 3 feet each |
INSTRUCTIONS
Soak twine in hot water for 15 minutes. Rinse salmon in cold water and pat
dry with towel. Repeat the following for each salmon steak: Rinse romaine
leaves in water, do not dry. Rub 1 teaspoon of the oil over the inside
(concave) side of each of the lettuce leaves. Place salmon steak in center
of one leaf (concave side up). Add salt and pepper. Pour 1 teaspoon oil and
the juice of 1/2 lemon over salmon, trapping the drippings with the leaf.
Top with capers, dill, and one lemon slice. Place second leaf over salmon,
fold ends of bottom leaf up to keep juices trapped, and wrap the string
around the leaves to seal. Tie string in a knot. Place fish on grill over
hot coals for 5 minutes. Turn and grill for another 5 minutes. Cooking time
will be slightly less for fillets and will vary according to the exact
thickness of the steak. Cut string and remove top leaf. (You may want to
leave string on for presentation value). Serve on warmed plates. CHEF DU
JOUR BOB BLUMER SHOW #DJ9282
Posted to MC-Recipe Digest V1 #816 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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