Salmon & Shiitakes Steamed in Romaine
Yield
4 servingsPrep
35 minCook
15 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinated salmon | |||
| 1 | pound |
salmon fillets
|
|
| 2 | tablespoons |
teriyaki sauce
hot or regular |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
mint leaves
finely chopped |
*
|
| vegetables | |||
| 1 | teaspoon |
canola oil
or vegetable oil |
|
| ¼ | pound |
mushrooms, shiitake
stems trimmed, wiped cleaned,, thinly sliced |
|
| 1 | x |
ginger root
1/2 inch piece, peeled and minced |
*
|
| 2 | teaspoons |
mint leaves
finely minced |
*
|
| 1 | tablespoon |
teriyaki sauce
hot |
|
| 8 | each |
lettuce leaves
cleaned, thicker part of rib removed |
*
|
| Steaming liquid | |||
| 6 | cups |
water
|
|
| ½ | cup |
mint leaves
packed |
*
|
| ½ | each |
lemon
thinly sliced |
|
| 1 | x |
ginger root
1 inch piece, sliced |
*
|
| sauce | |||
| 4 | tablespoons |
teriyaki sauce
hot |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
mint leaves
chopped, fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinated salmon | |||
| 453.6 | g |
salmon fillets
|
|
| 3E+1 | ml |
teriyaki sauce
hot or regular |
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
mint leaves
finely chopped |
*
|
| vegetables | |||
| 5 | ml |
canola oil
or vegetable oil |
|
| 113.4 | g |
mushrooms, shiitake
stems trimmed, wiped cleaned,, thinly sliced |
|
| 1 | x |
ginger root
1/2 inch piece, peeled and minced |
*
|
| 1E+1 | ml |
mint leaves
finely minced |
*
|
| 15 | ml |
teriyaki sauce
hot |
|
| 8 | each |
lettuce leaves
cleaned, thicker part of rib removed |
*
|
| Steaming liquid | |||
| 1.4 | l |
water
|
|
| 118 | ml |
mint leaves
packed |
*
|
| 0.5 | each |
lemon
thinly sliced |
|
| 1 | x |
ginger root
1 inch piece, sliced |
*
|
| sauce | |||
| 6E+1 | ml |
teriyaki sauce
hot |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
mint leaves
chopped, fresh |
*
|
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.
