Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 (4 to 6-oz) salmon fillets 3 tb Capers
3 tb Lemon juice 1/4 ts Dry mustard
2 tb White wine Salt
4 ts Olive oil 16 Green leaf lettuce leaves

-----------------------MUSTARD SAUCE----------------------------
2 tb Butter or margarine 1/2 Bouillon cube
1 1/2 ts Flour 1/4 c Dry mustard
1/4 c Vinegar 1 tb Sugar
1/4 c Boiling water 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.
~--

Browse by categories