Best 4 Grilled Banana Leaf Wrapped Salmon Recipes
Embark on a culinary adventure with grilled banana leaf wrapped salmon, a dish that captures the essence of Southeast Asian flavors. This traditional recipe combines the delicate taste of salmon with the aromatic fragrance of banana leaves, resulting in a succulent and flavorful meal. Once a delicacy reserved for special occasions, grilled banana leaf wrapped salmon can now be enjoyed in the comfort of your own home. Get ready to tantalize your taste buds as we guide you through the steps of creating this exquisite dish.
Let's cook with our recipes!
GRILLED SALMON WRAPPED IN LEMON AND BAY LEAVES
See "Prep School" for photos showing how to wrap the fish.
Provided by Dave Kovner
Categories Low Cal Backyard BBQ Lunch Lemon Seafood Salmon Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings
Number Of Ingredients 8
Steps:
- Arrange eight 24-inch-long pieces of kitchen string, side by side and 1 1/2 inches apart, on surface. Overlap bay leaves atop strings in rectangle about same size as fish. Top bay leaves with overlapping rows of lemon slices. Sprinkle fish skin with coarse salt and freshly ground black pepper; place fish, skin side down, on lemon slices. Sprinkle fish flesh with coarse salt and pepper; drizzle with olive oil. Top with overlapping rows of lemon slices, then bay leaves. Tightly tie strings, securing lemon slices and bay leaves to fish. Place fish packet in grilling basket; close basket (basket does not have to close completely in order to support fish). DO AHEAD: Can be made 2 hours ahead. Chill salmon in basket. Bring to room temperature before grilling.
- Prepare barbecue (medium-high heat). Grill fish in basket until just firm to touch and thermometer inserted into thickest part registers 135°F, holding basket sides together to turn fish, about 20 minutes per side. Transfer fish to platter, with string knots up. Remove strings, bay leaves, and lemons from top side. Drizzle with oil; serve.
GRILLED GRAPE LEAF WRAPPED SALMON
Steps:
- Preheat a grill to medium heat.
- If using jarred grape leaves, rinse well. If using fresh grape leaves, boil about 5 minutes until they change color and soften.
- Mix the kumquats, dill, garlic, chili paste, salt, and paprika together in a bowl. Lay a grape leaf out on a cutting board and spread about 2 teaspoons of the kumquat mixture in the center. Lay a piece of salmon on top of the mixture and roll it in the grape leaf by folding the bottom part of the leaf over the fish and then the sides and rolling the fish so it is completely covered.
- Grill the salmon about 3 to 4 minutes on each side. Remove the grape leaf packages from the grill and serve immediately.
CITRUS SALMON WRAPPED IN BANANA LEAVES
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
LEMON GRILLED FISH IN BANANA LEAVES
Adapted from the Queer Eye TV show; stored here for me to try later. You can substitute scallions for the onion if you prefer.
Provided by echo echo
Categories Peppers
Time 32m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat grill to medium.
- In a small bowl, whisk the lemon juice with ½ cup olive; add thyme, salt and pepper.
- Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.
- Place 4 lemon slices and a sprig of thyme on each fillet.
- With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish.
- Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string.
- Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK).
- While the fish grills, sauté garlic in 1 Tbs olive oil over medium-high heat about 1 minute.
- Add the onions through tomatoes and sauté about 5 minutes until vegetables are tender; season with salt and pepper.
- To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.
Nutrition Facts : Calories 557, Fat 33.8, SaturatedFat 4.9, Cholesterol 84.6, Sodium 171, Carbohydrate 15.1, Fiber 3.1, Sugar 5.2, Protein 48.7
Tips:
- Choose the right salmon: Look for a fresh, firm, and well-colored fillet. Avoid any salmon that is slimy or has an off smell.
- Preheat your grill to medium-high heat before cooking the salmon.
- Soak the banana leaves in warm water for at least 30 minutes before using them. This will make them more pliable and easier to work with.
- Season the salmon with your favorite spices and herbs. Some good options include salt, pepper, garlic powder, onion powder, and paprika.
- Place the salmon on a banana leaf and fold the leaf around it, making sure that the salmon is completely covered.
- Grill the salmon for 10-12 minutes per side, or until it is cooked through.
- Serve the salmon immediately with your favorite sides.
Conclusion:
Grilled banana leaf-wrapped salmon is an easy and delicious way to cook salmon. This method results in a moist and flavorful fish that is perfect for any occasion. Whether you are grilling for a weeknight dinner or a special occasion, this recipe is sure to please everyone at the table.
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