Banana leaves are usually in the freezer section of an Asian grocery store. They keep the fish moist. Serve fish with jasmine rice and a quick stir fry of snow peas.
Banana leaves1/4 cup maple syrup
1/4 cup soy sauce
1/2 tsp ground cumin
2 tbsp freshly squeeze orange juice + zest
4 5 oz pieces of salmon fillet, skin removed
1 2 –inch knob fresh ginger, peeled and julienne
1. Combine maple syrup, soy sauce, cumin and orange juice. Pour into a sealable bag. Add salmon pieces then press air out of bag and seal. Refrigerate one hour or up to six.
2. Using one 12-inch square of banana leaf, place salmon in the middle of the top one third of the leaf. Top with some ginger and orange zest and wrap completely in banana leaf. Tie with a string to secure.
3. Grill in pre-heated barbeque over high heat for 8- 10 minutes depending on thickness of fillets.
4. Serve and cut open banana leaf at the table to let the aroma steam out.
3 comments:
That sounds awesome...I'm gonna try that one!
This looks like a fun recipe to make. I've really enjoyed this blog...I'm glad you remind me to come by and check because I tend to forget!
This sounds yummy! I'm still waiting to see if one day you throw an Epicure spice in there LOL (sorry, the business woman in me couldn't resist)
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