Banana leaf-wrapped grilled salmon with a galangal-lemongrass marinade from Roots: The Definitive Compendium with More Than 225 Recipes (page 125) by Diane Morgan

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Notes about this recipe

  • MissKoo on July 23, 2021

    Well worth seeking out banana leaves for this recipe. The salmon marinade has just enough heat and the banana leaves, though admittedly a bit fussy, keep the fish wonderfully moist and make for a lovely presentation. After consulting additional fish recipes, I opted to bake the salmon in a 425 degree oven for 7-8 minutes -- it came out perfectly cooked and exceptionally moist. Beautiful dish for a special occasion.

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