Search
by Ingredient

Salmon & Shiitakes Steamed in Romaine

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by sgillan

YIELD

4 servings

PREP

80 min

COOK

45 min

READY

125 min

Ingredients

Marinated salmon
1 453.6
POUND G SALMON FILLETS
2 3E+1
TABLESPOONS ML TERIYAKI SAUCE
bottled hot, or regular
1 5
TEASPOON ML LEMON JUICE
1 5
TEASPOON ML MINT LEAVES
finely chopped *
Vegetables
1 5
TEASPOON ML CANOLA OIL
¼ 113.4
POUND G MUSHROOMS, SHIITAKE
stems trimmed, wiped clean, thinly sliced
½ 0.5
INCH PIECE INCH PIECE GINGER ROOT
peeled and minced *
2 1E+1
TEASPOONS ML MINT LEAVES
finely minced *
1 15
TABLESPOON ML TERIYAKI SAUCE
bottled hot
8 8
LARGE LARGE LETTUCE LEAVES
cleaned, thicker part of rib removed *
Steaming liquid
6 1.4
CUPS L WATER
½ 118
CUP ML MINT LEAVES
packed *
1 1
X X LEMON
half of, thinly sliced *
1 1
INCH INCH GINGER ROOT
thinly sliced *
Sauce
4 6E+1
TABLESPOONS ML TERIYAKI SAUCE
bottled hot
1 15
TABLESPOON ML LEMON JUICE
1 5
TEASPOON ML SUGAR
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 536g (18.9 oz)
Amount per Serving
Calories 269 46% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 1293mg 54%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 51g
Vitamin A 11% Vitamin C 14%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe