Grilled Salmon Fillets in Lettuce with Mustard Sauce
Yield
4 servingsPrep
40 minCook
20 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
4 to 6 ounces |
*
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
white wine
|
|
| 4 | teaspoons |
olive oil
|
|
| 3 | tablespoons |
capers
|
|
| ¼ | teaspoon |
dry mustard
|
|
| 1 | x |
salt
|
*
|
| 16 | each |
lettuce leaves
|
*
|
| Mustard sauce | |||
| 2 | tablespoons |
butter
or margarine |
|
| 1 ½ | teaspoons |
all-purpose flour
|
|
| ¼ | cup |
vinegar
|
|
| ¼ | cup |
water
boiling |
|
| ½ | each |
bouillon cubes
|
* |
| ¼ | cup |
dry mustard
|
*
|
| 1 | tablespoon |
sugar
|
|
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
4 to 6 ounces |
*
|
| 45 | ml |
lemon juice
|
|
| 3E+1 | ml |
white wine
|
|
| 2E+1 | ml |
olive oil
|
|
| 45 | ml |
capers
|
|
| 1.3 | ml |
dry mustard
|
|
| 1 | x |
salt
|
*
|
| 16 | each |
lettuce leaves
|
*
|
| Mustard sauce | |||
| 3E+1 | ml |
butter
or margarine |
|
| 7.5 | ml |
all-purpose flour
|
|
| 59 | ml |
vinegar
|
|
| 59 | ml |
water
boiling |
|
| 0.5 | each |
bouillon cubes
|
* |
| 59 | ml |
dry mustard
|
*
|
| 15 | ml |
sugar
|
|
| 1 | each |
eggs
beaten |
|
Directions
To prepare salmon, rinse with cold water.
Pat dry with paper towels, and set aside.
Combine lemon juice, white wine, olive oil, capers and ¼ teaspoon mustard.
Season to taste with salt.
Pour over salmon and marinate 30 minutes, 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 teaspoons marinade over lettuce.
Place 1 salmon fillet on lettuce.
Top with 1 or 2 more teaspoons 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 packages in all.
Set aside.
To make sauce, blend butter and flour in top of double boiler until smooth.
Add vinegar, boiling water, bouillon cube half, ¼ cup mustard, sugar and egg.
Cook and stir over hot water until sauce thickens, about 10 minutes.
Keep warm.
Place salmon bundles on well-greased grill 4 to 5 inches from hot coals and cook 5 to 6 minutes.
Turn and cook an additional 5 to 6 minutes.
Remove string and serve with mustard sauce.
