Title: Salmon and Shiitakes Steamed in Romaine
Categories: Fish Salmon
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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