Thursday’s Side Dish: Salmon in Banana Leaves

An island flavor twist on fish

Here’s a tropical twist on baked salmon. We seasoned salmon filets with fresh ginger, soy sauce, and cilantro. A touch of hot pepper makes for a spicy zing in every serving. The banana leaf holds in juices and adds a trademark green flavor to the fish. Here is our recipe:

What you will need:

1 wooden spoon
1 baking dish
1 medium-sized bowl
1 teaspoon fresh ginger, minced ¼ cup green onion, sliced thin
2 garlic cloves, chopped small
¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon cilantro, minced
1 hot chili pepper, thinly sliced
4 (8 ounce) salmon filets
4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
8 toothpicks, or else foil to secure the leaf wraps

Cooking and Preparation:

Preheat oven at 350 degrees. Combine ginger, garlic, soy sauce, sesame oil, and hot chili pepper in medium-sized bowl. Mix well. Dip salmon filets in marinade. Wrap and fold each salmon filet in a banana leaf with a teaspoon of the marinade and chopped ingredients. Use toothpicks or foil to secure and seal in each filet. Place wrapped filets on baking dish. Bake for 20-30 minutes and then remove from oven. Let baked salmon rest for 10 to 15 minutes before serving.