Grilled Salmon in Banana Leaves!

This dish was so fun to prepare, and not difficult. 

Fresh or frozen, wild caught salmon is good for you!

You can find banana leaves in the frozen section of some Mexican food stores, or occasionally fresh.  It may be a good idea to call around instead of driving to find them.  If you find them fresh, freeze a package or two for later use if you like.  Make sure they are in an airtight bag if you are putting fresh ones in the freezer. 

Using heavy duty aluminum foil, cut off a piece 1 1/2 times the length of the salmon fillet, then another just longer than the fillet.  Place the shorter one in the middle of the long piece and roll the edges on all 4 sides about an inch in width, making two folds on the short sides, 4 on the long ones.  This makes a good strong grilling "pan" to transfer the salmon to and from the grill.  Drizzle 1/8th cup of olive oil to the top of the aluminum "pan," then spread it over the surface using the back of a spoon. 

Place the banana leaves first length-wise to the "pan" (two should be sufficient), making sure you place the small ends to the outsides.  Then place three crosswise making sure the middle leaf is turned with it's small end turned opposite of the other two.  Using your palm, pour about one teaspoon of olive oil into it, then rub it into the fish a section at a time, and repeating this step until the entire fillets meat side is oiled.  It is an oily fish to begin with, so only use enough for a light coating.  Season the salmon with your favorite seafood seasoning, salt, and pepper.  I used McCormick Steakhouse seasoning grinder to demonstrate.  Salmon has much flavor of it's own, and putting large amounts of seasoning on will mask the true flavor of the fish.  Other seasonings that I'd like to suggest are just as easy to find.  For a bit of spicy flavor, try Tony Chacher's Original Creole seasoning.  Or try Nantucket Off-Shore "Bayou Rub".  For a milder spice try a bread dip seasoning.  They come in a shaker with 4 flavors and any of the 4 will work nicely.  If none of these suit you, try mixing your own rub.  There are many to be found on-line.  Pick a dry rub however. 

Place the fish in the middle of the leaves, as shown in the picture above right.

Once this is accomplished, fold the leaves from each side starting with the lengthwise pieces first, as shown to the right.  Fold the top side pieces over, then the bottom, tucking loose ends under the whole package of salmon.  Adjust the salmon and banana leaf package to the middle of the foil "pan" and lift it by the long sides to take to the grill.  Place the salmon on a medium-low, preheated grill.  For charcoal grills, insure the salmon is as far away from the coals as possible, pushing the coals to the back.  Put the lid down on the grill and wait for 20 minutes before checking the salmon.  To check, put one ear close enough to listen to the package of the fish without burning yourself or your hair!  You should hear a nice sizzling sound.  If it is, wait 5 minutes more and remove it from the grill, or check it in 5 minutes to see if it is sizzling nicely.  At lower elevations, you may want to check it sooner.  I'm at 7100 feet, so things take longer to cook here.  I'd rather have my salmon a little under cooked than overly so.  If it needs a tiny bit more time, no problem!  Put in under the broiler in your oven.  No stress, it takes just a few minutes and it'll be done.  Over cooked fish is dry, and you don't want that.  The delicate flavor of the banana leaves is so subtle that your family may not taste it unless you let them know.  It's a very elegant way to serve fish to company also.  If you do not have a grill, no problem there either.  Just put the packet and "pan" in a 350 degree oven and follow the steps above to check to see if it's done.  You can even serve it with the leaves under the fish just as shown above.  I slid the foil "pan" onto a cookie sheet to serve mine as shown in the first picture. 

White or red wine?  It's your choice.  Most people feel fish requires a white wine.  Not so!  There are many good wines that will go with fish.  Try a rhone or pinot noir.  They both go great with grilled salmon or pan seared tuna.  Also an Italian chianti or rioja from Spain.  Chardonnay is not the only white either.  Try a Viognier (v-OWN-yay), or a white burgundy.  A rose' will also go well with this, either sparkling or dry (non-sparkling).  If you can, keep a log of what worked, what didn't.  It's all an education of the palate. 

Food and wine are to be savored, so eat slow, and taste what you are eating and drinking.  Combine that with good conversation and you have a great meal.