Salmon & Shiitakes Steamed in Romaine
Yield
4 servingsPrep
80 minCook
45 minReady
125 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinated salmon | |||
| 1 | pound |
salmon fillets
|
|
| 2 | tablespoons |
teriyaki sauce
bottled hot, or regular |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
mint leaves
finely chopped |
*
|
| Vegetables | |||
| 1 | teaspoon |
canola oil
|
|
| ¼ | pound |
mushrooms, shiitake
stems trimmed, wiped clean, thinly sliced |
|
| ½ | inch piece |
ginger root
peeled and minced |
*
|
| 2 | teaspoons |
mint leaves
finely minced |
*
|
| 1 | tablespoon |
teriyaki sauce
bottled hot |
|
| 8 | large |
lettuce leaves
cleaned, thicker part of rib removed |
*
|
| Steaming liquid | |||
| 6 | cups |
water
|
|
| ½ | cup |
mint leaves
packed |
*
|
| 1 | x |
lemon
half of, thinly sliced |
*
|
| 1 | Inch |
ginger root
thinly sliced |
*
|
| Sauce | |||
| 4 | tablespoons |
teriyaki sauce
bottled hot |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
mint leaves
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinated salmon | |||
| 453.6 | g |
salmon fillets
|
|
| 3E+1 | ml |
teriyaki sauce
bottled hot, or regular |
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
mint leaves
finely chopped |
*
|
| Vegetables | |||
| 5 | ml |
canola oil
|
|
| 113.4 | g |
mushrooms, shiitake
stems trimmed, wiped clean, thinly sliced |
|
| 0.5 | inch piece |
ginger root
peeled and minced |
*
|
| 1E+1 | ml |
mint leaves
finely minced |
*
|
| 15 | ml |
teriyaki sauce
bottled hot |
|
| 8 | large |
lettuce leaves
cleaned, thicker part of rib removed |
*
|
| Steaming liquid | |||
| 1.4 | l |
water
|
|
| 118 | ml |
mint leaves
packed |
*
|
| 1 | x |
lemon
half of, thinly sliced |
*
|
| 1 | Inch |
ginger root
thinly sliced |
*
|
| Sauce | |||
| 6E+1 | ml |
teriyaki sauce
bottled hot |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
mint leaves
fresh |
*
|
Directions
To prepare the marinated salmon: Cut salmon fillet crosswise into 4 pieces; pour into glass pan.
Combine two tablespoons teriyaki sauce, lemon juice and mint.
Pour over the salmon and refrigerate one hour.
To prepare the vegetables: Heat oil over a nonstick skillet set over medium heat.
When hot, add the mushrooms and ginger; sauté until softened, about four minutes.
Add the mint and 1 tablespoon teriyaki sauce and bring to a boil.
Sauté 1 minute.
Remove from the pan.
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.
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.
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.
