Steamed Salmon Wrapped In Lettuce Leaves

Salmon is not just a tasty food but also a good source of nutrition. It is an excellent source of vitamin B12, vitamin D and selenium. It is likewise a good source of niacin, omega-3 fatty acids, protein, phosphorous and vitamin B6, potassium and many more things. Eating salmon at a regular basis is good for your overall health of your body. Regular eating of salmon improves the heart health, improves eyesight, improves the health of your nerves, prevents joint pain, and improves the texture of the skin and many more things. On the other hands lettuce contains varieties of elements like calcium, iron, magnesium, phosphorus, sodium, zinc and different vitamins. Like thiamin, riboflavin, niacin, folate, vitamin B6, vitamin C, A, E and K. lettuce also is used to reduce body weight.

This Article Will Offer You A Simple Recipe Of Salmon:


Preparation Time: 1 Hour
Cooking Time: 20-25 Minutes
Serves: 6


6 salmon fillets
2 tablespoons curd
I onion
1 ginger
2 green chilies
3 tablespoon English mustard
2 tablespoons olive oil
12 lettuce leaves

Methods Of Preparation:


Wash salmon fillet and pat them dry. Sprinkle some salt over them and rub it.


Grind onion, ginger, green chilies to paste. Marinate fish fillets with this paste.


In a bowl add English mustard, olive oil and curd. Mix well.


Take a lettuce leaf and add 1 teaspoon of mustard in it. Place the fish on this mustard paste. Add another teaspoon mustard paste on this fish. Wrap it properly. Take another big lettuce leaf and double cover it. Prick a clove or a tooth pick so that the leaves do not come out.


Now heat adequate water in a deep bottom pan. Place the steamer on it. Let the water boil. When the water is boiling, place the wrapped fish fillet on the steamer. Cover the steamer with a lid. Steam it for 10-15 minutes. After that, remove it from the steamer.


Now open the lettuce leaves and remove the fish from leaves. Serve it according with the leaves itself. The steamed fish is not only tasty; steamed lettuce leaves are also highly palatable.

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