Try this Salmon Grilled Between Romaine Lettuce Leaves recipe, or contribute your own.
Suggest a better descriptionSoak 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
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Serving Size: 1 Serving (1005g) | ||
Recipe Makes: 1 | ||
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Calories: 888 | ||
Calories from Fat: 269 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.9g | 40 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 330.7mg | 102 % | |
Sodium 1105.2mg | 38 % | |
Potassium 2664mg | 70 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 16.8g | ||
Protein 131.2g | 187 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 888
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