Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MARINATED SALMON***
   1      pound         salmon fillets
   2      tablespoons   bottled hot or regular
                        teriyaki sauce
   1      teaspoon      lemon juice
   1      teaspoon      finely chopped mint
                        ***VEGETABLES***
   1      teaspoon      canola or vegetable oil
     1/4  pound         shiitake mushrooms -- stems
                        trimmed -- wiped cleaned
                        thinly sliced
   1      1/2 inch pie  gingerroot
                        peeled and minced
   2      teaspoons     finely minced mint
   1      tablespoon    bottled hot teriyaki sauce
   8      large         romaine leaves -- cleaned
                        thicker part of rib removed
                        ***STEAMING LIQUID***
   6      cups          water
     1/2  cup           packed mint leaves
     1/2                lemon -- thinly sliced
   1      inch          gingerroot -- thinly
                        sliced
                        ***SAUCE***
   4      tablespoons   bottled hot teriyaki sauce
   1      tablespoon    lemon juice
   1      teaspoon      sugar
   1      teaspoon      finely chopped fresh mint

Preparation:

1. To prepare the marinated salmon: Cut salmon fillet crosswise into 4 pieces; pour into a glass pan. Combine two tablespoons teriyaki sauce, lemon juice and mint. Pour over the salmon and refrigerate one hour. 2. To prepare the vegetables: Heat oil over a nonstick skillet set over medium heat. When hot, add the mushrooms and ginger; sauté until softened, about four minutes. Add the mint and 1 tablespoon teriyaki sauce and bring to a boil. Sauté 1 minute. Remove from the pan. 3. To prepare the steaming liquid: Put the water, mint, lemon and ginger into a large pot and bring to a boil. Reduce the heat slightly so that the liquid remains at a low boil. Fit a steamer basket or rack over the top. Lay the romaine leaves on top, cover and steam 4 minutes, until wilted. Remove the lettuce from the steamer. 4. Remove the salmon from the marinade. (Discard the marinade.) Spoon the mushrooms over each piece of salmon and wrap each in 2 of the steamed romaine leaves. Place on the steamer and steam twelve minutes per inch of thickness. Test the salmon in the center for doneness. 5. While the salmon is steaming, prepare the sauce: Stir together the teriyaki sauce, lemon juice, sugar and mint. Serve on the side of the salmon.