Salmon Grilled Between Romaine Lettuce Leaves
Wow your guests with presentation and win them over with taste. Lemons, fresh dill and Dash™ add fresh flavor to salmon fillets.
- Cook Time: 13 Minutes
- Yield: 2
- 4 3-ft. lengths of twine or other nonflammable natural fiber
- 4 6-oz. salmon fillets or salmon steaks, 1 inch thick, rinsed and patted dry
- 8 sprigs of fresh dill (optional)
- 3 lemons (2 halved, 1 sliced thin)
- 8 large outer romaine lettuce leaves, washed but not dried
- 3 tbsp Table Blend
- Soak twine in warm water for 5 minutes, then repeat the following steps for each piece of salmon.
- Rub both sides of salmon with Table Blend.
- Place one leaf in front of you with the curved side facing upward.
- Place salmon in center of the leaf.
- Squeeze the juice of 1/2 lemon over salmon, trapping the juice inside the leaf.
- Top with one lemon slice and two dill sprigs.
- Place the second leaf over salmon, curved side facing down.
- Fold the edges of the bottom leaf up around the top leaf to keep the juices trapped.
- Wrap the twine several times around the entire length of the package to hold it together.
- Tie twine in a knot.
- Grill or broil for 6 minutes.
- Turn and cook for another 6 minutes.
- Lettuce leaves should blacken (exact cooking time will vary according to the thickness of the salmon steak; fillets will cook faster).
- Serve as is, providing guests with a pair of scissors so that they can remove twine and peel off the top leaf.