Roasted Salmon with Braised Lettuce and Garlic Cream

Cooking Instructions

Cut lettuce heads in half and rinse well under running water. Dry well.

Place a medium sauté pan over medium heat and add 1 Tablespoon olive oil. Place lettuce cut-side down in oil, add garlic to pan and cook for 2 minutes. Add wine and cook until liquid is evaporated, about 2 minutes. Turn lettuce and add chicken stock, and cook until stock is reduced by half. Add heavy cream to pan and continue to cook on low heat until cream has the consistency of soup. Remove pan from heat and stir in butter. Season with salt and pepper to taste and reserve warm.

Place a large sauté pan over medium-high heat and add remaining 2 Tablespoons olive oil. Season both sides of salmon with salt and freshly ground pepper. Place salmon in pan and cook for 3 minutes; then turn and cook for additional 3 minutes. Remove from pan and keep warm.

To serve, place one piece of lettuce in the middle of 4 large, warm dinner plates. Place a piece of cooked salmon on top of lettuce, spoon equal amounts of sauce over fish. Serve immediately.

Round Out the Meal:

With a mushroom and barley pilaf.

Kid Friendly:

This is kid friendly!