Salmon & Shiitakes Steamed in Romaine
Submitted by sgillan
Salmon and shiitake mushrooms steamed in romaine lettuce leaves with fresh mint, ginger, and a teriyaki-lemon dipping sauce. Light, elegant, and full of flavor.
YIELD
4 servingsPREP
80 minCOOK
45 minREADY
125 minTeriyaki-marinated salmon wrapped in steamed romaine leaves with sautéed shiitake mushrooms and fresh ginger, then steamed until just cooked through. This is restaurant-level presentation with a clean, layered flavor that’s lighter than almost any other way to cook salmon.
The romaine leaves get wilted in the steamer first so they’re pliable enough to wrap around the fish. They act as an edible steaming jacket, keeping the salmon incredibly moist while infusing it with a subtle vegetal sweetness. The steaming water itself is perfumed with mint, lemon slices, and ginger, so aromatic steam surrounds the fish from all sides.
Three separate mint additions build layers of the herb throughout the dish. Mint in the marinade, mint in the mushroom sauté, and mint in the dipping sauce. Each application tastes different because of how it’s prepared, giving you fresh, cooked, and bright mint all in one plate.
Chef Tips
- Marinate the salmon for the full hour. The teriyaki and lemon need time to flavor the fish.
- Remove the thick center rib from each romaine leaf before steaming. It won’t bend around the salmon otherwise.
- Steam for 12 minutes per inch of thickness. Use a knife to check the center of the thickest piece. It should be just barely opaque.
- The dipping sauce comes together while the salmon steams. Don’t make it ahead or the mint loses its punch.
Variations
- Swap romaine for napa cabbage leaves for a softer wrap with a milder flavor.
- Use miso paste thinned with rice vinegar instead of teriyaki for a more Japanese-leaning profile.
- Replace shiitakes with oyster mushrooms for a different earthy, slightly sweet flavor.
Ingredients
Directions
To prepare the marinated salmon: Cut salmon fillet crosswise into 4 pieces; pour into glass pan.
Combine two tablespoons teriyaki sauce, lemon juice and mint.
Pour over the salmon and refrigerate one hour.
To prepare the vegetables: Heat oil over a nonstick skillet set over medium heat.
When hot, add the mushrooms and ginger; sauté until softened, about four minutes.
Add the mint and 1 tablespoon teriyaki sauce and bring to a boil.
Sauté 1 minute.
Remove from the pan.
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.
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.
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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