Grilled Salmon in Banana Leaf
The banana leaf acts as a wrapper and brings to the grill a salmon marinated with butter, honey, mustard, and lime. Open it just before serving to take advantage of the juices remaining inside the package.
Ingredients
- 1 whole salmon fillet of about 1.6 kg
- 1 large banana leaf, suitable for culinary use
- 70 g of butter at room temperature
- 4 large tablespoons of Dijon mustard
- 4 large tablespoons of honey
- 2 teaspoons of garlic paste
- 2 limes, their juice
- 1 handful of chopped cilantro (or parsley)
- 1 medium tablespoon of crushed red pepper
- Sweet paprika to taste
- Salt and black pepper to taste
Method
- 1
Light the charcoal while you prepare the fish. Wash the leaf and trim it, leaving a margin to wrap the entire fillet.
- 2
Pass the leaf briefly over the heat of a burner or the embers, moving it until it becomes flexible. Test the closure with the fish resting on the central vein.
- 3
Mix the soft butter with the mustard, honey, garlic paste, crushed red pepper, paprika, and lime juice. Add the cilantro and reserve a little for the end.
- 4
Season the salmon with salt and pepper and coat it on both sides with the marinade. Close the leaf and secure the package with cotton kitchen twine or sturdy strips of the same leaf.
- 5
When the charcoal is covered in ash, cook the package over high heat for about 12 minutes per side. Turn it over carefully and adjust the time to the thickness: the fish should be cooked and juicy.
- 6
Open the leaf on a platter, keep the juices, and finish with the reserved cilantro and pepper.