Salmon Wrapped in Lettuce Leaves

Used up one head of lettuce with this. I could have used a few more leaves, but I can't imagine using 4 heads as in the recipe. I was skeptical after I wrapped the fish (I actually used steelhead, very similar to salmon) in lettuce and it was falling apart, but after steaming the lettuce stayed on well. This is nice with no added flavors, but might be improved with some ginger & lemon grass, and maybe a crunchy vegetable in the package with the fish. Variations have some potential.

4 medium heads Boston lettuce (about 8 oz. each)
1 lb. salmon fillet

Prepare the lettuce: Carefully separate the lettuce leaves. Cut each leaf in half, removing the center rib. Trim the heavy white sections from each half, leaving a circle of lettuce approximately 3 ½ inches in diameter. Set aside (do not blanch).

Cut the salmon into 1 x 1 x ½ inch pieces. Place a piece of salmon on each piece of lettuce leaf. Fold the edges of the leaf over the salmon. Place seam side down in the top of a two-part steamer, or in a bamboo steamer rack or on a plate in a bamboo steamer. Fill the bottom of the steamer pan or a pan large enogh to hold the bamboo or steaming rack with water; the water should not touch the rack. Bring to a boil. Place the salmon on top, cover and steam until the salmon is completely cooked, for about 10 minutes.

Makes about 48 pieces (can be divided easily).
from Vegetable Love, by Barbara Kafka