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Ingredientes
- 8 lrg outer leaves romaine lettuce
- 2 tsp extra virgin olive oil
- 4 ounce fillet of salmon
- 3 x lemon, 2 juiced, 1 sliced thinly
- 1 x salt and pepper
- 4 tsp capers
- 8 sprg fresh dill
- 4 piece twine (3-foot), or possibly, other non-flammable natural
Direcciones
- Soak twine in warm water for 5 min.
- Rinse salmon in cool water and pat dry with towel.
- Repeat the following for each salmon steak.
- Rinse 2 romaine leaves in water, shake off excess water. Drizzle 1/2 tsp. of oil over the inside (concave) side of leaves.
- Place salmon fillet in the center of one leaf (concave side up).
- Pour the juice of 1/2 lemon over salmon, trapping the drippings with the leaf. Season with salt and pepper. Top with 1 tsp. capers, 2 sprigs of dill, and one lemon slice.
- Place the second leaf, concave side down, over salmon. Fold the ends of the bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie string in a knot.
- Preheat oven to broil. Set rack in the highest position.
- Broil romaine-wrapped salmon for 5 min per side. The lettuce will blacken-this is a good thing. Cooking time will vary according to the exact thickness of the fillet. (Salmon can also be grilled over direct heat for 5 min per side).
- To serve, instruct guests to cut string and remove top leaf. Yes, they can eat the blackened lettuce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 55 | 64% |
| Total Fat 6.16g | 8% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 103mg | 4% |
| Potassium 141mg | 4% |
| Total Carbs 2.34g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.59g | 0% |
| Protein 6.13g | 10% |
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