- 12 large romaine lettuce leaves
- 6 teaspoons olive oil
- 6 1-inch-thick salmon steaks or salmon fillets, approximately 6 ounces each
- 4 lemons -- 3 juiced, 1 thinly-sliced
- Salt and pepper, to taste
- 6 teaspoons capers
- 12 sprigs of fresh dill
- 6 pieces of twine, 3 feet each (or another non-flammable natural fiber)
- Soak twine in hot water for 5 minutes.
- Rinse salmon in cold water and pat dry with towel.
- Repeat the steps 4 through 11 for each salmon steak.
- Rinse 2 romaine leaves in water; shake off excess water. Rub 1/2 teaspoon of the oil on the inside (concave) side of each leaf.
- Place salmon steak in the center of one leaf (concave side up).
- Pour the juice of 1/2 lemon over salmon, trapping the drippings with the leaf.
- Add salt and pepper.
- Top with 1 teaspoon capers, 2 sprigs of dill and one lemon slice.
- Place the second leaf over salmon, fold the ends of the bottom leaf up to keep juices trapped and wrap the string around the leaves to seal. Tie string in a knot.
- Place fish on grill directly over hot coals for 5 minutes. Turn and grill for another 5 minutes. Cooking time will vary according to the exact thickness of the steak, and fillets will cook faster.
- Cut string and remove top leaf. (You may want to leave string on for presentation value.)
Le Secret: Do not overcook the salmon. To test, make an incision in the middle.
Adventure Club: Go catch the salmon yourself.
- Keep track of which end is the top (with capers and dill) when removing leaf to serve.
- Don't buy salmon steaks that are bigger than the romaine leaves.
- The grilled lettuce is good to eat.
- Even though salmon is a bit pricey, the small serving size keeps it affordable, even for large dinner parties.
Alternatives: This may also be cooked under a pre-heated broiler for 5 minutes per side.