Game & Fish Dish
SALMON GRILLED IN ROMAINE LEAVES
•
8 large outer romaine lettuce leaves, washed, but not
8 large outer romaine lettuce leaves, washed, but not dried
•4 1 inch thick Salmon filets or Salmon steaks, approx.
4 1 inch thick Salmon filets or Salmon steaks, approx. 6 ounces each, rinsed and patted dry.
•3 tablespoons Mrs. Dash Table Blend
3 tablespoons Mrs. Dash Table Blend•3 lemons, 2 halved, 1 sliced thinly
3 lemons, 2 halved, 1 sliced thinly•8 sprigs of fresh dill
8 sprigs of fresh dill•4 3-foot pieces of twine or other non-flammable natural
4 3-foot pieces of twine or other non-flammable natural fiber.
Soak twine in warm water for 5 minutes, and then repeat the following steps for each piece of Salmon.
Rub both sides if Salmon with Mrs. Dash Table Blend.
Place one leaf in front of you with curved side facing upward. Place Salmon in center of the leaf.
Squeeze the juice of ½ lemon over Salmon, trapping the juice inside the leaf. Top with 1 lemon slice and 2 dill sprigs.
Place the second leaf over the 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 the 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).
Serve as is, provide guests with a pair of scissors so that they can remove twine and peel off the top leaf.
