Filed Under: Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Dinner, Fish, Pregnancy, Under 10 Mins

Banana Leaf Salmon

Wrap fish in banana leaf for a sure-fire way to keep it moist. Serve with jasmine rice and a quick snow pea stir-fry

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December 12th, 2007

Recipe by Leeanne Wright

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“I love the ginger-orange combination and the leftovers tasted just as good the next day. The presentation in the banana leaf is very attractive.”

Michele Brittain, mom of Erica, 8, and Sasha, 3, Ancaster, ONT.

Servings
4
Prep Time
15 minutes
Ingredients
  • 1/4 cupmaple syrup
  • 1/4 cupsoy sauce
  • 1/2 tspground cumin
  • 2 tbsp freshly squeezed orange juice plus zest
  • 4 5-oz salmon filets, skin removed
  • 1 2-inch piece fresh ginger, peeled and julienned
  • 1 banana leaf
    • Directions
  • 1.

    Preheat oven to 350-deg. F.

  • 2.

    Combine maple syrup, soy sauce, cumin and orange juice in a resealable bag. Add salmon and press air out of bag before sealing. Refrigerate one hour or up to six.

  • 3.

    Cut 4 pieces from banana leaf (roughly 81/2 x 11 inches); place salmon in middle of each piece. Top with some ginger and orange zest and wrap completely. Tie with string to secure.

  • 4.

    Bake about 12 minutes, depending on thickness of filets.

  • 5.

    To serve, carefully untie and unwrap to release steam.

    • Nutrients Per Serving
    327 calories, 15.0 g fat, 59.2 mg calcium, 990 mg sodium, 15.9 g carbs, 0.5 g fibre, 30.5 g protein; excellent source of niacin, vitamin B6, vitamin B12, vitamin D and magnesium; good source of folate and zinc.
    Banana Leaf Salmon
    Photo by James Tse
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