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olive oil shiitake mushrooms water kosher salt freshly ground pepper romaine lettuce leaves Lemon Grass salmon fillet
Viewed: 32 - Published at: 4 years agoIngredients
- 1 teaspoon olive oil
- 1 cup thinly sliced shiitake mushrooms
- 1 tablespoon water
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 8 large romaine lettuce leaves
- Lemon grass, chili and mint steaming liquid (see recipe)
- 4 4-ounce pieces of salmon fillet, cut in half crosswise
Method
- Heat the oil in a medium nonstick skillet over medium heat.
- Add the mushrooms and the water and cook until the mushrooms are wilted, about 5 minutes.
- Season with the salt and pepper to taste.
- Steam the lettuce over the steaming liquid for 30 seconds.
- Remove the liquid from the heat.
- Cut the center stem out of each leaf and overlap the flaps where the stem was.
- Season the salmon with salt and pepper.
- Place 1 piece of salmon on the center of each leaf and top with some mushrooms.
- Fold the sides of the leaf in over the salmon and mushrooms.
- Then fold the bottom over the salmon, rolling it up to make a tight package.
- Repeat.
- Bring the steaming liquid back to a simmer, place the salmon in the steamer, cover and steam for 8 minutes.
- Place 2 packages on each of 4 plates and serve immediately.
