Salmon and Shiitakes Wrapped In Lettuce Leaves

• 1 teaspoon olive oil
• 1 cup thinly sliced shiitake mushrooms
• 1 tablespoon water
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 8 large romaine lettuce leaves
• Lemon grass, chili and mint steaming liquid (see recipe)
• 4 4-ounce pieces of salmon fillet, cut in half crosswise

1. Heat the oil in a medium nonstick skillet over medium heat.
2. Add the mushrooms and the water and cook until the mushrooms are wilted, about 5 minutes.
3. Season with the salt and pepper to taste.
4. Steam the lettuce over the steaming liquid for 30 seconds.
5. Remove the liquid from the heat.
6. Cut the center stem out of each leaf and overlap the flaps where the stem was.
7. Season the salmon with salt and pepper.
8. Place 1 piece of salmon on the center of each leaf and top with some mushrooms.
9. Fold the sides of the leaf in over the salmon and mushrooms.
10. Then fold the bottom over the salmon, rolling it up to make a tight package.
11. Repeat.
12. Bring the steaming liquid back to a simmer, place the salmon in the steamer, cover and steam for 8 minutes.
13. Place 2 packages on each of 4 plates and serve immediately.

olive oil, shiitake mushrooms, water, kosher salt, freshly ground pepper, romaine lettuce leaves, lemon grass, salmon fillet

Taken from cooking.nytimes.com/recipes/6651 (may not work)