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After being slathered with Chef Cardoz's herbaceous, sweetly spiced coconut-cilantro
chutney, these rich salmon fillets are wrapped in banana leaves, which keep the fish
moist while imparting a delicate, almost floral green banana flavor. Grand on the grill
and a snap to bake, this entrée brings mouthwatering new meaning to the words
"fast food." Delicious alongside Tabla's Mint & Cashew Quinoa or Poppin' SpiceTM Potatoes.
• No Hydrogenated Oils
|All Methods: CAUTION!
Remove wax paper wrapping from fish before cooking, leaving banana leaf intact. After cooking, steam will be released while opening. Let rest for 2 minutes before serving the salmon on the banana leaf garnish (do not eat the leaf).
Heat grill over medium high heat. Brush to coat outer banana leaves with canola (vegetable) oil. Once hot, place seam side down over grill. Cook 5-6 minutes for rare, 7-8 minutes for medium. Carefully flip and continue to cook an additional 5-6 minutes or 7-8 minutes.
Preheat to 400°F. Brush to coat outer banana leaves with canola (vegetable) oil. Place seam side down on a non-stick baking sheet. Place the baking sheet on the middle rack in the oven. Cook 10-12 minutes for rare, 14-16 minutes for medium and up to 20 minutes for flakey and opaque (well-done).
Microwave (times may vary):
For medium-rare, heat on high for 1 1/2 minutes in 1,000-watt or higher or 2 minutes in lower wattage. Let rest for 1 minute