Salmon in Banana Leaf

December 17, 2024

45

medium

2

  • Prepare the Marinade:
    • Mix all marinade ingredients together in a bowl.
    • Pour the marinade over the salmon fillets in a resealable bag or container.
    • Refrigerate for at least 30 minutes, up to 2 hours.
  • Make the Scented Rice Powder:
    • Place all rice powder ingredients in a spice grinder.
    • Pulse until coarsely ground, leaving a few larger pieces for texture.
  • Coat the Salmon:
    • Remove the salmon from the marinade and discard any excess.
    • Coat both sides of each fillet with the scented rice powder. (Save extra rice powder for future use.)
  • Wrap in Banana Leaves:
    • Lay a banana leaf flat on your work surface.
    • Place a salmon fillet in the center, then fold one side of the leaf over the fillet.
    • Fold the opposite side over, then fold in the ends to create a secure packet.
  • Steam the Salmon:
    • Place the banana leaf packets in a steamer basket over boiling water.
    • Steam for 10–13 minutes, until the salmon is fully cooked and flaky.
  • Prepare the Dipping Sauce:
    • Heat the reserved marinade in a small saucepan or microwave-safe dish.
    • Whisk well and set aside as a dipping sauce.
  • Serve:
    • Flip the smooth side of the banana leaf up and make a slit to reveal the salmon.
    • Serve with Chinese noodles, corn, and the dipping sauce for a complete meal.
Reviews

Ingredients:

Adjust Servings
2large banana leaves (big enough to wrap your salmon in)
1pinch cinnamon
1pinch fennel seed
1tablespoon fish sauce
1clove garlic minced
1piece ginger minced
1.5tablespoons peach preserves
2servings chiles red, crushed
0.25cup rice uncooked, ()
0.75teaspoon rice wine vinegar
2 steaks salmon
2 eachs scallions thin
6 scallions
0.75teaspoon sesame oil
1.25teaspoons soy sauce
1 star anise
2tablespoons tahini
1tablespoon vegetable oil

Directions

1.
Prepare the Marinade
1. Mix all marinade ingredients together in a bowl. | 2. Pour the marinade over the salmon fillets in a resealable bag or container. | 3. Refrigerate for at least 30 minutes, up to 2 hours.
Mark as complete
2.
Make the Scented Rice Powder
1. Place all rice powder ingredients in a spice grinder. | 2. Pulse until coarsely ground, leaving a few larger pieces for texture.
Mark as complete
3.
Coat the Salmon
1. Remove the salmon from the marinade and discard any excess. | 2. Coat both sides of each fillet with the scented rice powder. (Save extra rice powder for future use.)
Mark as complete
4.
Wrap in Banana Leaves
1. Lay a banana leaf flat on your work surface. | 2. Place a salmon fillet in the center, then fold one side of the leaf over the fillet. | 3. Fold the opposite side over, then fold in the ends to create a secure packet.
Mark as complete
5.
Steam the Salmon
1. Place the banana leaf packets in a steamer basket over boiling water. | 2. Steam for 10–13 minutes, until the salmon is fully cooked and flaky.
Mark as complete
6.
Prepare the Dipping Sauce
1. Heat the reserved marinade in a small saucepan or microwave-safe dish. | 2. Whisk well and set aside as a dipping sauce.
Mark as complete
7.
Serve
1. Flip the smooth side of the banana leaf up and make a slit to reveal the salmon. | 2. Serve with Chinese noodles, corn, and the dipping sauce for a complete meal.
Mark as complete
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