**Grilled Salmon Between Romaine Lettuce Leaves**
- 4 large romaine lettuce leaves
- 6 teaspoon olive oil
- 2 (1-inch thick) salmon steaks or (6 oz) salmon fillets
- salt and pepper, to taste
- 2 tablespoons capers
- 4 sprigs fresh dill
- 2 lemons ( juiced and 2 sliced, thinly)
- 2 pieces twine, 3 feet each
2. Rinse salmon in cold water and pat dry with paper towels.
3. Repeat the following for each salmon piece. Rinse romaine leaves in water, do not dry. Rub 1 teaspoon olive oil over the inside (concave) side of each of the lettuce leaves. Place salmon steak in centre of one leaf (concave side up). Add salt and pepper. Pour 1 teaspoon oil and the juice of 1/2 lemon over salmon, trapping the drippings with the leaf). Top with capers, dill, and one lemon slice. Place second leaf over salmon, fold ends of bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie string a knot.
3. Place fish on grill over hot coals for 5 minutes. Turn and grill for another 5 minutes. Cooking time will be slightly less for fillets and will vary according to the exact thickness of the steak.
4. Cut string and remove top leaf. (You may want to leave string on for presentation value).
Serve on warmed plates.
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