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1
Soak twine in hot water for 5 minutes.
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2
Rinse salmon in cold water and pat dry with towel.
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3
Repeat the following for each salmon steak: Rinse 2 romaine leaves in water, shake off excess water.
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4
Drizzle 1/2 teaspoon of oil over the inside (concave) side of leaves.
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5
Place salmon fillet in the center of 1 leaf (concave side up).
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6
Pour the juice of 1/2 lemon over salmon, trapping the drippings with the leaf.
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7
Season with salt and pepper.
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8
Top with 1 teaspoon capers, 2 sprigs of dill, and 1 lemon slice.
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9
Place the second leaf, concave side down, over salmon.
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10
Fold the ends of the bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal.
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11
Tie string in a knot.
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12
Preheat oven to broil.
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13
Set rack in the highest position.
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14
Broil romaine-wrapped salmon for 5 minutes per side.
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15
The lettuce will blackenthis is a good thing.
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16
Cooking time will vary according to the exact thickness of the fillet.
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17
(Salmon can also be grilled over direct heat for 5 minutes per side).
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18
To serve, instruct guests to cut string and remove top leaf.
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19
Yes, they can eat the blackened lettuce.
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20
Recommended beverage: Pinot Noir (if salmon is farm-raised), Zinfandel (if salmon is wild)
