Ingredients
Dipping Sauce:
- 1 cup low-sodium soy sauce
- 1/2 cup extra-virgin olive oil
- 4 limes, juiced
- 1 red chile, halved
- 1 (1-inch) piece fresh ginger, halved
- 1/4 cup chopped fresh cilantro leaves
- 2 limes, halved
- 1/4 cup low-sodium soy sauce
- 2 red chiles, chopped
- 1 (2-inch) piece ginger, sliced thick
- 1/2 bunch fresh cilantro
- 1/2 bunch fresh mint
- Kosher salt and freshly ground black pepper
- 1 (4-pound) whole salmon, cleaned and scaled
- 1 large banana leaf
Directions
Make the dipping sauce: Combine all the ingredients in a bowl. Let it sit for the flavors to develop while the fish cooks.
Preheat the grill. Squeeze the lime juice into a large bowl and throw in the halves. Add the soy sauce, chiles, ginger, cilantro, and mint; season with salt and pepper and give it a good stir. Place the salmon in the center of the banana leaf and stuff it with the lime juice mixture. Fold the banana leaf over the fish to completely encase it and tie closed with kitchen string. Place onto a medium-hot grill. Cook until the fish is cooked through, about 35 to 40 minutes. Serve with the dipping sauce.
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By hawksnest_4696903
St John
on September 04, 2010
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Excellent! Don't be put off by the cooking method - the marinade is to die for. I do not use banana leaves. Instead, I use a salmon side (wild caught when available. Oil a heavy baking tray, place salmon side skin side down, make serving size slits across the fillet and brush on marinade. Grill on low flame with lid closed to desired doneness. NOTE: the recipe does not separate the dipping sauce from the marinade - be sure to read directions thoroughly before prep. The marinade begins with the 2 limes. Tyler - a definite ULTIMATE.
Read all 1 reviews