Best Bananas Wrapped In Salmon Recipes

Grilled Banana Leaf Wrapped Salmon image

Provided by Tyler Florence

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup low-sodium soy sauce
1/2 cup extra-virgin olive oil
4 limes, juiced
1 red chile, halved
1 (1-inch) piece fresh ginger, halved
1/4 cup chopped fresh cilantro leaves
2 limes, halved
1/4 cup low-sodium soy sauce
2 red chiles, chopped
1 (2-inch) piece ginger, sliced thick
1/2 bunch fresh cilantro
1/2 bunch fresh mint
Kosher salt and freshly ground black pepper
1 (4-pound) whole salmon, cleaned and scaled
1 large banana leaf

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.

Citrus Salmon Wrapped in Banana Leaves image

Provided by Food Network

Time 7m

Yield 4 servings

Number Of Ingredients 6

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).

Nutrition Facts : Calories 191, Fat 6.9 grams, Carbohydrate 6.8 grams, Protein 25.4 grams

Whole Roasted Sake Salmon in Banana Leaves image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield Yield: 8 to 10 servings

Number Of Ingredients 9

1 whole 5 pound salmon, scaled, eviscerated and fins trimmed
1 lemon, sliced into rounds
1/4 cup sake
2 tablespoon bean paste
2 tablespoons salt
3 tablespoons Szechuan peppercorns, coarsely ground
2 tablespoons lemon juice
1/4 cup vegetable oil
2 packages 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.;

Roasted Salmon in Banana Leaves with Ancho Chile-Ginger Sauce with Saffron Roasted Vegetable Couscous image

Provided by Bobby Flay

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 23

1/4 cup rice wine vinegar
1-inch piece fresh ginger, peeled and julienned
1 tablespoons ancho chile powder
1 tablespoon honey
1/2 cup vegetable oil
Salt and freshly ground pepper
4 (6-ounce) salmon fillets
Olive oil
Salt and pepper
1 banana leaf, cut into 4 rectangles
Diced red pepper
Chopped cilantro
2 red peppers, cut into 1-inch dice
1 yellow squash, cut into 1-inch dice
1 zucchini, cut into 1-inch dice
1/4 pound haricots verts, cut on the bias into 1-inch pieces
3 tablespoons olive oil
Salt and freshly ground pepper
3 cups vegetable stock
Pinch saffron
1 teaspoon salt
2 cups couscous
1/4 cup coarsely chopped flat leaf parsley

Steps:

Whisk all ingredients together in a medium bowl, season with salt and pepper to taste.
Preheat oven to 400 degrees F. Rub each fillet with olive oil, season to taste with salt and pepper, and wrap envelope style in a banana leaf rectangle. Place seam-side down on a sheet pan and roast 8 to 10 minutes. When done, the fish will look a bit undercooked on top but will be firm and opaque. Place the packets seam-side up on a platter and fold back the sides of the banana leaf.
Preheat oven to 400 degrees F. Place the vegetables in a medium baking dish, toss with the olive oil and season with salt and pepper. Roast for 8 to 10 minutes until vegetables are just cooked through. Bring vegetable stock, saffron and 1 teaspoon of salt to a boil in a medium saucepan, let boil for 5 minutes, until saffron blooms and colors the stock. Add the couscous, stir, cover and reduce heat to low. Cook until all liquid is absorbed, 8 to 10 minutes. Place couscous in a large bowl, add the roasted vegetables and parsley and season with salt and pepper to taste. Serve with salmon and ancho chile-ginger sauce. Garnish with diced red pepper and cilantro.