Grilled Salmon Fillets In Lettuce With Mustar

Grilled Salmon Fillets In Lettuce With Mustar

Yield: 4 Servings

4 (4 to 6-oz) salmon fillets

3 T  lemon juice

2 T  white wine

4 t  olive oil

3 T  capers

1/4 t  dry mustard

1 salt

16 green leaf lettuce leaves

MUSTARD SAUCE ==================

2 T  butter (or margarine)

1 1/2 t  flour

1/4 c  vinegar

1/4 c  water,Boiling

1/2 bouillon cube

1/4 c  dry mustard

1 T  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. --