Grilled Salmon Fillets In Lettuce With Mustard Sauce

• 4 pieces Salmon Fillets
• 3 tablespoon lemon juice
• 2 tablespoon Wine
• 4 teaspoon Olive Oil
• 3 tablespoon Capers
• 1/4 teaspoon dry mustard
• 1 pinch Salt
• 16 green leaf lettuce leaves
• 2 tablespoon Butter (or margarine)
• 1 1/2 teaspoon Flour
• 1/4 cup Vinegar
• 1/4 cup Water, Boling
• 1/2 Bouillon Cube
• 1/4 cup Dry Mustard
• 1 tablespoon Sugar
• 1 egg, beaten

1. To prepare salmon, rinse with cold water. Pat dry with paper towels, and set aside. Combine lemon juice, white wine, olive oil, capers and 1/4 teaspoon mustard. Season to taste with salt. Pour over salmon and marinate 30 minutes, turning once. Reserve marinade.
2. Blanch lettuce leaves in boiling water 5 seconds. Drain well. Arrange 2 leaves with stem ends overlapping at centre. Spoon about 2 teaspoons marinade over lettuce.
3. Place 1 salmon fillet on lettuce. Top with 1 or 2 more teaspoons marinade, including some of capers. Roll fillet up. Place 2 leaves on top and tuck edges under fish. Bring up bottom leaf edges. Tie package-style with string. Repeat with remaining lettuce, marinade and fillets to make 4 packages in all. Set aside.
4. To make sauce, blend butter and flour in top of double boiler until smooth. Add vinegar, boiling water, bouillon cube half, 1/4 cup mustard, sugar and egg. Cook and stir over hot water until sauce thickens, about 10 minutes. Keep warm. Place salmon bundles on well-greased grill 4 to 5 inches from hot coals and cook 5 to 6 minutes. Turn and cook an additional 5 to 6 minutes. Remove string and serve with mustard sauce.

salmon, lemon juice, wine, olive oil, capers, dry mustard, salt, green leaf, butter, flour, vinegar, water, dry mustard, sugar, egg

Taken from www.epicurious.com/recipes/member/views/grilled-salmon-fillets-in-lettuce-with-mustard-sauce-567d4b6ff0293363282fd0cc (may not work)