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Salmon Grilled Between Romaine Lettuce Leaves | On The Grill

Salmon Grilled Between Romaine Lettuce Leaves


Serving Size : 2
Ingredients
for prepare Salmon Grilled Between Romaine Lettuce Leaves
:
Amount Measure Ingredient - Preparation Method
4 large romaine lettuce leaves
6 teaspoons olive oil
2 one-inch thick salmon steaks
OR salmon 6 ounces each
salmon grilled between romaine lettuce leaves
fillets
salt and pepper to
taste
salmon grilled between romaine lettuce leaves
2 tablespoons capers
4 sprigs fresh dill
2 lemons - 1 juiced and 1
sliced
thinly
salmon grilled between romaine lettuce leaves
2 pieces twine - 3 feet each
recipe Salmon Grilled Between Romaine Lettuce Leaves

Soak twine in hot water for 15 minutes. Rinse salmon in cold
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water and pat dry with towel. Repeat the following for each salmon steak: Rinse romaine leaves in water, do not
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dry. Rub 1 teaspoon of the oil over the inside (concave) side
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of each of the lettuce leaves. Place salmon steak in center of
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one leaf (concave side up). Add salt and pepper. Pour 1 teaspoon oil
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and the juice of 1/2 lemon over salmon, trapping the drippings with the leaf. Top
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with capers, dill, and one lemon slice. Place second leaf over salmon, fold
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ends of bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie
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string in a knot. Place fish on grill over hot coals for 5 minutes. Turn and grill for
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another 5 minutes. Cooking time will be slightly less for fillets and
rotisserie rib roast on the grill
will vary according to the exact thickness of the steak. Cut string and remove top leaf. (You
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may want to leave string on for presentation value). Serve on warmed plates.







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  • Salmon Grilled Between Romaine Lettuce Leaves


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    Views: 208 | Author: Shad0w | 18 August 2009 | Comments (0)


    Salmon Grilled Between Romaine Lettuce Leaves
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