Salmon & shiitakes steamed in romaine
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Salmon & shiitakes steamed in romaine
  Salmon    Seafood  
Last updated 6/12/2012 1:21:10 AM. Recipe ID 53247. Report a problem with this recipe.
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      Title: Salmon & shiitakes steamed in romaine
 Categories: Seafood
      Yield: 4 Servings
 
           MARINATED SALMON:
      1 lb Salmon fillets
      2 tb Bottled hot or regular
           Teriyaki sauce
      1 ts Lemon juice
      1 ts Finely chopped mint
           VEGETABLES:
      1 ts Canola or vegetable oil
    1/4 lb Shiitake mushrooms, stems
           Trimmed, wiped cleaned,
           Thinly sliced
    1/2    Inch piece gingerroot,
           Peeled and minced
      2 ts Finely minced mint
      1 tb Bottled hot teriyaki sauce
      8 lg Romaine leaves, cleaned,
           Thicker part of rib removed
           STEAMING LIQUID:
      6 c  Water
    1/2 c  Packed mint leaves
    1/2    Lemon, thinly sliced
      1    Inch gingerroot, thinly
           Sliced
           SAUCE:
      4 tb Bottled hot teriyaki sauce
      1 tb Lemon juice
      1 ts Sugar
      1 ts Finely chopped fresh mint
 
  1. To prepare the marinated salmon: Cut salmon fillet crosswise into 4
     pieces; pour into a glass pan.  Combine two tablespoons teriyaki
  sauce,
     lemon juice and mint.  Pour over the salmon and refrigerate one
  hour.
  
  2. To prepare the vegetables: Heat oil over a nonstick skillet set
  over
     medium heat.  When hot, add the mushrooms and ginger; saute until
     softened, about four minutes.  Add the mint and 1 tablespoon
  teriyaki
     sauce and bring to a boil.  Saute 1 minute.  Remove from the pan.
  
  3. 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.
  
  4. 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.
  
  5. 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.
 




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Recipe ID 53247 (Apr 03, 2005)

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