Title: Grilled Salmon Fillets in Lettuce with Mustar
Categories: Fish Bbq Salmon
Yield: 4 Servings
| 4 | | (4 to 6-oz) salmon fillets |
| 3 | tb | Lemon juice |
| 2 | tb | White wine |
| 4 | ts | Olive oil |
| 3 | tb | Capers |
| 1/4 | ts | Dry mustard |
| | | Salt |
| 16 | | Green leaf lettuce leaves |
| MUSTARD SAUCE |
| 2 | tb | Butter or margarine |
| 1 1/2 | ts | Flour |
| 1/4 | c | Vinegar |
| 1/4 | c | Boiling water |
| 1/2 | | Bouillon cube |
| 1/4 | c | Dry mustard |
| 1 | tb | Sugar |
| 1 | | Egg; beaten |
To prepare salmon, rinse with cold water. Pat dry with paper towels, and
set aside. Combine lemon juice, white wine, olive oil, capers and 1/4
teaspoon mustard. Season to taste with salt. Pour over salmon and marinate
30 minutes, turning once. Reserve marinade. Blanch lettuce leaves in
boiling water 5 seconds. Drain well. Arrange 2 leaves with stem ends
overlapping at center. Spoon about 2 teaspoons marinade over lettuce. Place
1 salmon fillet on lettuce. Top with 1 or 2 more teaspoons marinade,
including some of capers. Roll fillet up. Place 2 leaves on top and tuck
edges under fish. Bring up bottom leaf edges. Tie package-style with
string. Repeat with remaining lettuce, marinade and fillets to make 4
packages in all. Set aside. To make sauce, blend butter and flour in top of
double boiler until smooth. Add vinegar, boiling water, bouillon cube half,
1/4 cup mustard, sugar and egg. Cook and stir over hot water until sauce
thickens, about 10 minutes. Keep warm. Place salmon bundles on well-greased
grill 4 to 5 inches from hot coals and cook 5 to 6 minutes. Turn and cook
an additional 5 to 6 minutes. Remove string and serve with mustard sauce.
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