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
Directions
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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By LDS29651
Wellford, SC
on December 15, 2011
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My husband and I tried this recipe tonight and it was delightful. The salmon was just perfect and the taste was great. We're going to use different marinades and maybe some grape leaves as a different taste selection. This little recipe can be changed so many ways and taste wonderful each time! I'm very impressed.
By notblondetoday
Chicago, IL
on November 16, 2010
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This is always a crowd pleaser. I've made it so many times but I always get so frustrated in handling the lettuce leaves. I've found that you can use Romaine or Green Leaf BUT you definitely have to let the lettuce sit out so it will wilt. If it's too fresh and crispy, it'll crack when you try to bend it around the salmon fillet.
By s1rude_7375728
Baltimore, MD
on June 05, 2007
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This is a nifty little poaching technique, and a definite conversation starter, especially when serving to fellow foodies. Perfect leaves and a little practice are required. And a quality oven - the broiler in my apartment always ends up searing the leaves and twine.
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