Ingredients Jump to Instructions ↓

  1. 4 salmon fillets -- (4 to 6-oz)

  2. 3 tablespoons lemon juice

  3. 2 tablespoons white wine

  4. 4 teaspoons olive oil

  5. 3 tablespoons capers

  6. 1/4 teaspoon dry mustard salt

  7. 16 green leaf lettuce leaves --mustard sauce--

  8. 2 tablespoons butter or margarine

  9. 1 1/2 teaspoons flour

  10. 1/4 cup vinegar

  11. 1/4 cup boiling water

  12. 1/2 bouillon cube

  13. 1/4 cup dry mustard

  14. 1 tablespoon sugar

  15. 1 egg -- beaten

Instructions Jump to Ingredients ↑

  1. Preparation : 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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