This elegant yet simple dish features salmon fillets gently steamed inside large romaine lettuce leaves, infusing the fish with a subtle vegetal sweetness. The salmon is marinated in a bright blend of teriyaki sauce, lemon juice, and fresh mint before being wrapped with sautéed shiitake mushrooms and ginger. The steaming process keeps the fish incredibly moist and tender, while the romaine leaves act as natural parchment paper. ItâÂÂs a healthy, low-fat main course that feels sophisticated enough for dinner parties but is easy enough for weeknight cooking. Serve with the remaining mint-teriyaki sauce on the side for dipping.
Salmon & Shiitakes Steamed In Romaine
Description
This elegant yet simple dish features salmon fillets gently steamed inside large romaine lettuce leaves, infusing the fish with a subtle vegetal sweetness. The salmon is marinated in a bright blend of teriyaki sauce, lemon juice, and fresh mint before being wrapped with saut&# 195;©ed shiitake mushrooms and ginger. The steaming process keeps the fish incredibly moist and tender, while the romaine leaves act as natural parchment paper. ItâÂÂs a healthy, low-fat main course that feels sophisticated enough for dinner parties but is easy enough for weeknight cooking. Serve with the remaining mint-teriyaki sauce on the side for dipping.Ingredients
Directions
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Cut the salmon fillet crosswise into 4 equal pieces and place them in a glass dish or shallow bowl.
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In a small bowl, combine 2 tablespoons of teriyaki sauce, 1 teaspoon of lemon juice, and 1 teaspoon of finely chopped fresh mint.
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Pour the marinade over the salmon, ensuring all pieces are coated. Cover and refrigerate for 1 hour.
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Heat 1 teaspoon of canola or vegetable oil in a nonstick skillet over medium heat.
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Add 1/4 pound of thinly sliced shiitake mushrooms and 1/2 inch of peeled, minced gingerroot. Sauté until the mushrooms are softened, about 4 minutes.
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Add 2 teaspoons of finely minced mint and 1 tablespoon of bottled hot teriyaki sauce to the skillet. Bring to a boil and sauté for 1 minute. Remove from heat and set aside.
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Fill a large pot with 6 cups of water and add 1/2 cup of packed mint leaves, 1/2 lemon thinly sliced, and 1 inch of gingerroot thinly sliced. Bring to a boil.
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Reduce heat to maintain a low boil. Fit a steamer basket or rack over the pot.
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Place 8 large romaine leaves in the steamer basket, cover, and steam for 4 minutes until wilted. Remove the leaves and set aside on a plate.
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Remove the salmon from the marinade and discard the remaining liquid.
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Divide the sautéed mushroom mixture among the salmon fillets, spooning it over each piece.
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Wrap each salmon fillet, with the mushroom topping, in 2 of the steamed romaine leaves, folding the edges to secure the parcel.
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Place the romaine-wrapped salmon parcels in the steamer basket. Cover and steam for 12 minutes per inch of thickness, or until the salmon is opaque and flakes easily with a fork.
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While the salmon steams, prepare the serving sauce by stirring together 4 tablespoons of bottled hot teriyaki sauce, 1 tablespoon of lemon juice, 1 teaspoon of sugar, and 1 teaspoon of finely chopped fresh mint.
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Carefully transfer the steamed salmon parcels to serving plates. Serve immediately with the mint-teriyaki sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 257.8kcal
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 4.0g20%
- Cholesterol 65.6mg22%
- Sodium 144.9mg7%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 23.8g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
