Salmon Baked Between Romaine Leaves

Serves 4

4 (3-foot) pieces of cooking twine, soaked in water

4 (6-7 oz) salmon fillets

8 large outer romaine lettuce leaves

2 teaspoons extra virgin olive oil

Juice of 2 lemons

1 lemon, sliced thinly

4 teaspoons capers

2 teaspoons dill weed

Salt and pepper to taste

Rinse salmon in cold water; pat dry.

For each salmon fillet, rinse 2 romaine leaves in water; shake off excess. Drizzle ½ teaspoon of oil over concave side of leaves.

Place fillet in center of 1 leaf, concave side up. Pour juice of ½ lemon over fillet. Season to taste with salt and pepper. Top with 1 teaspoon capers, ½ teaspoon dill weed, and 1 lemon slice.

Place second leaf, concave down, over salmon. Fold ends of bottom leaf to trap juices inside; wrap string around leaves and tie.

Preheat oven to broil and position rack in top position.

Broil romaine-wrapped salmon for 5 minutes per side. [Cooking time will vary dependent on thickness of fillets.]

To serve, cut strings, remove top leaf and place under salmon and bottom leaf. [The romaine will blacken while cooking but is a very edible companion with the salmon.] Serve hot. Goes great with asparagus with wasabi sauce and steamed rice.