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Ingredientes
- 4 x (4 to 6-ounce) salmon fillets
- 3 Tbsp. Lemon juice
- 2 Tbsp. White wine
- 4 tsp Extra virgin olive oil
- 3 Tbsp. Capers
- 1/4 tsp Dry mustard Salt
- 16 x Green leaf lettuce leaves
- 2 Tbsp. Butter or possibly margarine
- 1 1/2 tsp Flour
- 1/4 c. Vinegar
- 1/4 c. Boiling water
- 1/2 x Bouillon cube
- 1/4 c. Dry mustard
- 1 Tbsp. Sugar
- 1 x Egg, beaten
Direcciones
- To prepare salmon, rinse with cool water. Pat dry with paper towels, and set aside. Combine lemon juice, white wine, extra virgin olive oil, capers and 1/4 tsp. mustard. Season to taste with salt. Pour over salmon and marinate 30 min, turning once. Reserve marinade. Blanch lettuce leaves in boiling water 5 seconds. Drain well. Arrange 2 leaves with stem ends overlapping at center. Spoon about 2 tsp. marinade over lettuce. Place 1 salmon fillet on lettuce. Top with 1 or possibly 2 more tsp. marinade, including some of capers. Roll fillet up. Place 2 leaves on top and tuck edges under fish. Bring up bottom leaf edges.
- Tie package-style with string. Repeat with remaining lettuce, marinade and fillets to make 4 pkgs. in all. Set aside. To make sauce, blend butter and flour in top of double boiler till smooth.
- Add in vinegar, boiling water, bouillon cube half, 1/4 c. mustard, sugar and egg. Cook and stir over warm water till sauce thickens, about 10 min. Keep hot. Place salmon bundles on well-greased grill 4 to 5 inches from warm coals and cook 5 to 6 min. Turn and cook an additional 5 to 6 min. Remove string and serve with mustard sauce. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1049g | |
| Recipe makes 4 servings | |
| Calories 287 | |
| Calories from Fat 118 | 41% |
| Total Fat 13.49g | 17% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 782mg | 33% |
| Potassium 1879mg | 54% |
| Total Carbs 32.18g | 9% |
| Dietary Fiber 12.8g | 43% |
| Sugars 10.98g | 7% |
| Protein 15.31g | 24% |
