Salmon and Shiitakes Wrapped In Lettuce Leaves
Updated September 16, 2015
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
1 teaspoon olive oil
1 cup thinly sliced shiitake mushrooms
1 tablespoon water
¼ 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
Nutritional analysis per serving (4 servings)
3 grams carbs; 62 milligrams cholesterol; 259 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 1 gram fiber; 189 milligrams sodium; 24 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Really nice recipe. Easy, quick and tasty. Next time I'll substitute jalapeño for serrano for an extra kick.