Name: Banana Leaf Salmon
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 2 tablespoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub; 2 tablespoons Thai red curry paste; 1 teaspoon turmeric powder; 1 teaspoon brown sugar; 1 tablespoon fish sauce; 2 tablespoons oil; 3/4 cup coconut milk; 2 eggs (beaten); 1 tablespoon cornstarch; 3/4 cup chopped mixed fresh herbs (like Thai basil and mint); 1 1/2 pounds skinless salmon filet (cut into 12 pieces); 3 1/2 cups Jasmine rice (rinsed); 1 3/4 cups coconut milk; 4 cups water; 1 tablespoon salt; 4 tablespoons vegetable oil; 2 tablespoons fried shallots

Small bites of salmon are marinated in a spicy-sweet-salty sauce, wrapped in banana leaves, grilled, and served alongside coconut rice. These banana leaf-wrapped bites make for a fun first course or appetizer. Involve your guests in the preparation by having them help wrap the fish in the leaves before adding them to the grill.

Non-edible banana leaves are used as natural packaging for grilling and steaming. They help to trap in moisture while also providing a bit of flavor to the meal. If you can’t find banana leaves at your market, you can substitute parchment paper or aluminum foil.

Coconut rice is a great side dish for this recipe. It has a light sweet-salty flavor that pairs well with the sweet-spicy fish. It also adds a little more substance to the meal, when you’re camping outside and super hungry.

Swipe to see all photos

A piece of marinated salmon topped with herbs lays on a banana leaf.

Remove the salmon from the marinade and lay in it on a piece of banana leaf. Carefully fold the leaf around the salmon.

Pieces of raw salmon are mixed with dry seasoning and laying on a piece of foil.

For the best flavor, toss the salmon pieces with the dry rub before adding them to the marinade. This will allow the flavors to fully permeate the fish.

Banana leaf bundles are laid across a hot grill.

Carefully wrap the salmon in the banana leaves, securing them with toothpicks. Grill the bundles until the salmon is cooked through.

A piece of salmon is being cut with a knife on a wooden cutting board.

Cut the salmon filet into smaller pieces to be individually wrapped in banana leaves. This makes for a fun first course or small bite.

A cooked piece of marinated salmon is peeking out of a piece of banana leaf.

These fun bite-size first courses of marinated salmon are full of flavor. Serving them with coconut rice adds extra flavor.

Banana Leaf Salmon Recipe

Harry Soo

reviews

This recipe is sponsored by Slap Yo’ Daddy.

Marinated pieces of salmon are wrapped in banana leaves, grilled, and served alongside coconut rice.

Print Review

Preparation 30

Cook 55

Ready in 1 25

Servings

CourseMain Dish

InfluenceAsian

DifficultySeasoned

MethodGrill

Print Review

Ingredients

Salmon Marinade

2 tablespoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub
2 tablespoons Thai red curry paste
1 teaspoon turmeric powder
1 teaspoon brown sugar
1 tablespoon fish sauce
2 tablespoons oil
3/4 cup coconut milk
2 eggs beaten
1 tablespoon cornstarch
¾ cup chopped mixed fresh herbs like Thai basil and mint
1 1/2 pounds skinless salmon filet cut into 12 pieces

Coconut Rice

3 1/2 cups Jasmine rice rinsed
1 3/4 cups coconut milk
4 cups water
1 tablespoon salt
4 tablespoons vegetable oil

To Serve

2 tablespoons fried shallots

Equipment

12 banana leaves
pot boiling water
1 gallon plastic zip lock bag
camp oven
toothpicks
grill

Directions

Cut fresh banana leaves into 6- by 12-inch (15- by 30-cm) rectangles. Dip the squares into a pot of boiling water for 5 minutes to soften them so it’s easier to wrap. Remove and rinse leaves under the faucet to cool after boiling.

Salmon Marinade

Mix the rub, red curry paste, turmeric, brown sugar, fish sauce, oil, coconut milk, eggs, cornstarch, and herbs together in a bowl. Put the marinade into a gallon zip bag.
Add the fish pieces to the bag and refrigerate for an hour.

Coconut Rice

Preheat a camp oven to 350 degrees F (177 degrees C).
In a pan add the rice, coconut milk, water, salt, and vegetable oil, then place in the preheated camp oven.
Cook for 45 minutes, fluff the rice, then add an additional cup of water and cover with foil. Cook for an additional 10 minutes or until tender.

To Cook Salmon

Place a few pieces of the marinated fish in the center of a banana leaf. Spoon some of the remaining marinade over the top.
Fold one edge of the banana leaf to cover the fish.
Tip: You must fold with the leaf grain, if you go against the grain, the pouch will crack and break.
Fold the other edge in and fasten using toothpicks on each end. Repeat until all the fish pieces are used. Chill the packets until ready to cook.
Preheat a grill to medium-low heat.
Grill the fish pouches on the preheated grill until the leaves are evenly browned, about 10 minutes. Do not flip or turn.

To Serve

Remove the salmon from the grill and open the banana leaf. Serve with a scoop of coconut rice and top with fried shallots.

Nutritional Information

Calories: 920kcalCarbohydrates: 96gProtein: 35gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 117mgSodium: 1498mgPotassium: 1002mgFiber: 3gSugar: 2gVitamin A: 1281IUVitamin C: 4mgCalcium: 148mgIron: 8mg