Salmon In Banana Leaf

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 larges Banana Leaves (big enough to wrap your salmon in)

1 pinch cinnamon

pinch Fennel seed

1 tablespoon Fish Sauce

clove Garlic, minced

piece Ginger, minced

1 1/2 tablespoons Peach Preserves

Crushed Red Chiles

1/4 cup Rice (uncooked)

3/4 teaspoon Rice Wine Vinegar

2 fillet or steaks Salmon

2 eachs Scallions, slice thin

6 scallions

3/4 teaspoon Sesame Oil

1 1/4 teaspoons Soy Sauce

1 each Star Anise

2 tablespoons Tahini

1 tablespoon Vegetable Oil

Equipment:

steamer basket

microwave

pot

whisk

Cooking instruction summary:

  1. Begin by mixing all of your marinade ingredients together and pouring it over the salmon in a big baggy or container. Marinate under refrigeration for at least a half an hour or up to 2 hours.
  2. While salmon is marinating, put all of your scented rice powder ingredients into a spice grinder and pulse until everything is coarsely ground. Remember, you want a few larger crumbles of rice for mouth-feel!
  3. Remove the salmon from the marinade (discarding any leftover marinade) and coat it with some of the scented rice powder on each side. You won't use it all with just the 2 pieces of salmon. Save some for another time.
  4. Lay your banana leaves out flat. Place one salmon fillet in the center of each leaf. Fold one side over the salmon.
  5. Fold the opposite side over that, then both ends to make a little package.
  6. Place salmon packets in a steamer basket over boiling water.
  7. Put all of the marinade ingredients into a small sauce pot or alternately, a microwave safe dish and bring to a heat. Whisk everything together and it's ready to serve.
  8. After ~10-13 minutes, salmon will be finished. Flip the smooth side of the banana leaves up and make a slit through them to serve....they kinda look like tamales, huh!
  9. I served with chinese noodles, corn and the dipping sauce.

 

Step by step:


1. Begin by mixing all of your marinade ingredients together and pouring it over the salmon in a big baggy or container. Marinate under refrigeration for at least a half an hour or up to 2 hours.While salmon is marinating, put all of your scented rice powder ingredients into a spice grinder and pulse until everything is coarsely ground. Remember, you want a few larger crumbles of rice for mouth-feel!

2. Remove the salmon from the marinade (discarding any leftover marinade) and coat it with some of the scented rice powder on each side. You won't use it all with just the 2 pieces of salmon. Save some for another time.

3. Lay your banana leaves out flat.

4. Place one salmon fillet in the center of each leaf. Fold one side over the salmon.Fold the opposite side over that, then both ends to make a little package.

5. Place salmon packets in a steamer basket over boiling water.Put all of the marinade ingredients into a small sauce pot or alternately, a microwave safe dish and bring to a heat.

6. Whisk everything together and it's ready to serve.After ~10-13 minutes, salmon will be finished. Flip the smooth side of the banana leaves up and make a slit through them to serve....they kinda look like tamales, huh!I served with chinese noodles, corn and the dipping sauce.


Nutrition Information:

Quickview
563 Calories
40g Protein
27g Total Fat
38g Carbs
52% Health Score
Limit These
Calories
563k
28%

Fat
27g
42%

  Saturated Fat
4g
26%

Carbohydrates
38g
13%

  Sugar
9g
10%

Cholesterol
93mg
31%

Sodium
1011mg
44%

Get Enough Of These
Protein
40g
81%

Vitamin K
113µg
108%

Selenium
72µg
104%

Vitamin B12
5µg
91%

Vitamin B6
1mg
80%

Vitamin B3
15mg
77%

Phosphorus
523mg
52%

Vitamin B1
0.69mg
46%

Vitamin B2
0.75mg
44%

Copper
0.82mg
41%

Potassium
1175mg
34%

Vitamin C
26mg
32%

Vitamin B5
3mg
32%

Magnesium
103mg
26%

Manganese
0.52mg
26%

Folate
99µg
25%

Iron
3mg
20%

Zinc
2mg
16%

Vitamin A
655IU
13%

Fiber
3g
12%

Calcium
105mg
11%

Vitamin E
0.97mg
6%

covered percent of daily need
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