Salmon & shiitakes steamed in romaine

4 Servings

Ingredients

Quantity Ingredient
1 pounds Salmon fillets
2 tablespoons Bottled hot or regular
Teriyaki sauce
1 teaspoon Lemon juice
1 teaspoon Finely chopped mint
1 teaspoon Canola or vegetable oil
¼ pounds Shiitake mushrooms, stems
Trimmed, wiped cleaned,
Thinly sliced
½ Inch piece gingerroot,
Peeled and minced
2 teaspoons Finely minced mint
1 tablespoon Bottled hot teriyaki sauce
8 larges Romaine leaves, cleaned,
Thicker part of rib removed
6 cups Water
½ cup Packed mint leaves
½ Lemon, thinly sliced
1 Inch gingerroot, thinly
Sliced
4 tablespoons Bottled hot teriyaki sauce
1 tablespoon Lemon juice
1 teaspoon Sugar
1 teaspoon Finely chopped fresh mint

Directions

MARINATED SALMON:

VEGETABLES:

STEAMING LIQUID:

SAUCE:

1. To prepare the marinated salmon: Cut salmon fillet crosswise into 4 pieces; pour into a glass pan. Combine two tablespoons teriyaki sauce,

lemon juice and mint. Pour over the salmon and refrigerate one hour.

2. To prepare the vegetables: Heat oil over a nonstick skillet set over

medium heat. When hot, add the mushrooms and ginger; saute until softened, about four minutes. Add the mint and 1 tablespoon teriyaki

sauce and bring to a boil. Saute 1 minute. Remove from the pan.

3. To prepare the steaming liquid: Put the water, mint, lemon and ginger

into a large pot and bring to a boil. Reduce the heat slightly so that

the liquid remains at a low boil. Fit a steamer basket or rack over

the top. Lay the romaine leaves on top, cover and steam 4 minutes, until wilted. Remove the lettuce from the steamer.

4. Remove the salmon from the marinade. (Discard the marinade.) Spoon the

mushrooms over each piece of salmon and wrap each in 2 of the steamed

romaine leaves. Place on the steamer and steam twelve minutes per inch

of thickness. Test the salmon in the center for doneness.

5. While the salmon is steaming, prepare the sauce: Stir together the teriyaki sauce, lemon juice, sugar and mint. Serve on the side of the

salmon.

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