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Salmon Lettuce

A home-style Salmon Lettuce made with Toasted Sesame Oil, Soy Sauce, and Butter. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tsp
• 2 tsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   For marinade, combine in a food processor the yogurt, garlic, shallot, sesame oil, soy and ginger.

2. 2

   Cut 1 to 2 lbs fresh salmon fillets into 12 small serving size pieces, add to marinade, and marinate, covered at room temperature for 2 hours.

3. 3

   Blanch leaves from 2 heads romaine in lightly salted boiling water for 90 seconds, drain in colander, run cold water over to chill, and drain leaves individually on paper towels. (You will need about 36 leaves).

4. 4

   Put a marinated salmon piece in the middle of the leaves, and fold the leaves over the fillet to form a bundle.

5. 5

   Repeat with remaining 11 fillet pieces.

6. 6

   Discard marinade. Salt and pepper the bundles, pour the wine over the top, and put the pan in the pre-heated oven for 20 minutes.

7. 7

   Remove baking pan from oven, turn oven off.

8. 8

   With a spatula or pancake turner, remove the salmon bundles to a heatproof pan or plate and replace in turned-off oven to keep warm.

9. 9

   Pour liquid from baking pan into a small sauce pan, and bring to a boil.

10. 10

    If the pan or plate in the oven accumulates more liquid, pour it off into the sauce pan.

11. 11

    Reduce the liquid to 1/2 cup.

12. 12

    Stir in creme fraiche.

13. 13

    Just before serving, cut 2 Tbsp butter into pieces and whisk into sauce.

14. 14

    Whisk in snipped chives.

15. 15

    Serve salmon bundles napped lightly with sauce.