Salmon & Shiitakes Steamed in Romaine
Teriyaki-marinated salmon steamed in wilted romaine leaves with shiitake mushrooms, fresh ginger, and mint. A light, aromatic main with no added fat.
YIELD
4 servingsPREP
35 minCOOK
15 minREADY
120 minThis is restaurant-level salmon that happens to be remarkably lean. Each fillet marinates in teriyaki, lemon, and fresh mint, then gets topped with sauteed shiitake mushrooms and wrapped in steamed romaine leaves before a final gentle steam.
The romaine wrapper does more than look impressive. It shields the salmon from direct heat, keeping it impossibly moist while the teriyaki and mint perfume the fish from both inside and out. The steaming liquid itself is infused with mint, lemon slices, and ginger, so aromatic steam surrounds the wrapped packets.
A quick teriyaki-lemon-mint dipping sauce on the side ties everything together with a bright, savory finish.
Chef Tips
- Marinate the salmon for the full hour. The teriyaki needs time to penetrate the fish, not just sit on the surface.
- Remove the thick center rib from each romaine leaf before steaming so it wraps around the salmon without cracking.
- Steam for 12 minutes per inch of thickness. Overcooking salmon past medium turns it dry and chalky.
- Discard the marinade after removing the salmon. Never reuse raw fish marinade as a sauce.
Variations
- Use Swiss chard or napa cabbage leaves instead of romaine for a sturdier wrap.
- Swap shiitakes for oyster mushrooms or thinly sliced portobello.
- Replace teriyaki with ponzu sauce for a more citrus-forward flavor.
Ingredients
Directions
- To prepare the marinated salmon:
Cut salmon fillet crosswise.
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.
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