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
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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.