Salmon & Shiitakes Steamed in Romaine

Teriyaki-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.