December 10, 2017
Salmon Grilled Between Romaine Lettuce Leaves
Salmon Grilled between Romaine Lettuce Leaves Recipe
- 3 Tbsp. (45mL) Mrs. Dash® Table Blend
- 8 large outer romaine lettuce leaves, washed, but not dried
- 4 1″ (2.5cm) thick salmon filets or salmon steaks, approx. 6 Oz.(168g) each, rinsed and patted dry
- 3 lemons, 2 halved, 1 sliced thinly
- 8 sprigs of fresh dill (optional)
- 4 3-foot pieces of twine or other non-flammable natural fiber
- Soak twine in warm water for 5 minutes, then repeat the following steps for each piece of salmon.
- Rub both sides of salmon with Mrs. Dash® Table Blend.
- Place one leaf in front of you with the curved side facing upward. Place salmon in center of the leaf.
- Squeeze the juice of 1/2 lemon over salmon, trapping the juice inside the leaf.
- Top with 1 lemon slice and 2 dill sprigs.
- Place the second leaf over salmon, curved side facing down. Fold the edges of the bottom leaf up around the top leaf to keep the juices trapped. Wrap the twine several times around the entire length of the package to hold it together. Tie twine in a knot.
- Grill or broil for 6 minutes. Turn and cook for another 6 minutes. Lettuce leaves should blacken—this is a good thing. (Exact cooking time will vary according to the thickness of the salmon steak, and fillets will cook faster).
- Serve as is, provide guests with a pair of scissors so that they can remove twine and peel off the top leaf.
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