Citrus Salmon Wrapped In Banana Leaves Recipes

HERBED CITRUS SALMON

Steps:

• Stir together orange juice, thyme and Diamond Crystal® Coarse Sea Salt in a shallow dish until salt is dissolved. Place salmon into the marinade and coat on each side. Arrange pieces skin side up in the dish, cover with plastic wrap, and refrigerate 30 minutes.
• Citrus Herbed Butter: Combine butter, Diamond Crystal® Coarse Sea Salt, orange zest, thyme, rosemary, parsley, and orange juice in a bowl. Mix well to form a spreadable paste. Cover and refrigerate.
• Remove salmon from marinade and pat dry with paper towels. Arrange fillets skin side down on baking dish. Drizzle with olive oil to coat.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil fish until the fish flakes easily with a fork, about 5 minutes.
• Place fillets on serving plates. Top fish with 1 teaspoon of Citrus Herbed Butter and a generous pinch of Diamond Crystal® Coarse Sea Salt. Serve immediately.

GRILLED BANANA LEAF WRAPPED SALMON

Steps:

• Make the dipping sauce: Combine all the ingredients in a bowl. Let it sit for the flavors to develop while the fish cooks.
• Preheat the grill. Squeeze the lime juice into a large bowl and throw in the halves. Add the soy sauce, chiles, ginger, cilantro, and mint; season with salt and pepper and give it a good stir. Place the salmon in the center of the banana leaf and stuff it with the lime juice mixture. Fold the banana leaf over the fish to completely encase it and tie closed with kitchen string. Place onto a medium-hot grill. Cook until the fish is cooked through, about 35 to 40 minutes. Serve with the dipping sauce.

MONKFISH WRAPPED IN BANANA LEAVES WITH GINGER, CILANTRO, CHILE, AND COCONUT MILK

Steps:

• Preheat the oven to 450 degrees F (230 degrees C/gas 8).
• To make the banana leaves more pliable, hold for a few seconds over a gas flame. Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. This will look lovely and it is natural, but I have been known to use a clothes peg or string to hold it all together. It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuse, so gutsy and tasty. Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.
• I serve the individual parcels on plates at the table and let my friends dissect them. When opened, the fragrant steam wafts up and smells fantastic. Serve with plain boiled rice to mop up the juices, that's all it has to be. End of story, done, lovely.

WHOLE ROASTED SAKE SALMON IN BANANA LEAVES

Steps:

• Preheat the oven to 350 degrees F. Using a very sharp knife, gently slash the skin on both sides of the salmon, about 5 slashes per side. Place the lemon slices in the belly of the salmon. In a small bowl, whisk together the sake, bean paste, salt, Szechuan peppercorns and lemon juice. Whisk in the oil to make a paste. Rub this mixture all over the salmon, including the inside cavity and in the slashes. Cover with plastic wrap and marinate in the refrigerator for 1 hour. Place the whole salmon on top of a large banana leaf. Wrap the salmon in the banana leaves, so the entire salmon is wrapped tightly. Place the salmon on a baking sheet and place in the oven. Bake for about 25 minutes or until an instant read thermometer registers 135 degrees. To serve: Cut the banana leaves down the center and peel back.;

CITRUS SALMON WRAPPED IN BANANA LEAVES

Steps:

• Wash the banana leaves and brush them with a delicate amount of olive oil. Season the salmon with salt and pepper, a little citrus juice and any other desired aromatics. Wrap in the salmon in banana leaves and place in a 350 degree F oven until done (about 7 minutes).

CITRUS SALMON LOLLIPUFFS

Steps:

• 1. Heat the oven to 400 degrees F. Place the salmon into a medium bowl. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.
• 2. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips on a baking sheet to form a cross shape. Repeat with remaining strips. Place 1 piece salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Turn the pastries seam-side down on the bakingsheets.
• 3. Bake for 20 minutes or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.