Nuevo Cubano Cooking/Sue Mullin 2003

Salmon in Romaine Fajitas
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
2/3 cup No-Cook Mojito 1 lb salmon fillets of even thickness, cut into 4 portions 2 tbsp vegetable oil
grated zest of 1 lime 1/4 tsp cayenne pepper 4 large romaine lettuce leaves, rinsed, dried and thick stems removed



1 Pour Mojito over salmon and marinate 15 minutes, turning salmon pieces at 5-minute intervals.
2 Arrange four 12-inch squares of foil on work surface and place lettuce leaf in center of each. Remove salmon, a piece at a time, from marinade; discard marinade. Place each salmon piece on a lettuce leaf and carefully wrap salmon in the leaves. Fold 2 opposite sides of each foil square over lettuce pocket in tight double fold and crimp ends tightly to seal. Place packets on hot grill rack.
3 Cook with grill covered until salmon is cooked through and flakes easily if tested with tip of knife, 15-18 minutes. Open packets carefully to avoid escaping steam; serve salmon in packets. (This can also be baked in an oven. Preheat oven to 400 F. Prepare packets as directed above and place on cookie sheet to bake 15-20 minutes.)

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