Grilled Blanket of Salmon
2 salmon steaks or salmon fillets, 1” thick
4 large romaine lettuce leaves
6 teaspoons olive oil
2 tablespoons capers
4 sprigs of fresh dill
2 lemons- 1 juiced, and 1 sliced thinly
2 piece twine, 3 feet each (or other non flammable)
Salt to taste
Fresh Pepper to taste
Soak twine in hot water for 15 minutes. Rinse salmon in cold water and pat dry with towel.
Repeat the following for each salmon steak. Rinse romaine leaves in water, do not dry. Rub 1 teaspoon of the oil over the inside of each of the lettuce leaves. Place salmon steak in center of one leaf.
Add salt and pepper. Pour 1 teaspoon oil and the juice of ½ lemon over salmon, trapping the juices with the leaf. Top with capers, dill, and one lemon slice.
Place second leaf over salmon, fold ends of bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie String in a knot.
Place fish on grill over hot coals for 5 minutes. Turn and grill for another 5 minutes. Cooking time will be slightly less for fillets and will vary according to the thickness of the fish.
Cut string and remove top leaf.