Recipe courtesy of Jill Novatt
Recipe courtesy of Jill Novatt
Watch how to make this recipe.
Whole Roasted Sake Salmon in Banana Leaves
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- Total: 1 hr 35 min
- Prep: 1 hr 10 min
- Cook: 25 min
- Yield: Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 233
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 31 mg
- Sodium
- 274 mg
- Total: 1 hr 35 min
- Prep: 1 hr 10 min
- Cook: 25 min
- Yield: Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 233
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 31 mg
- Sodium
- 274 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Using a very sharp knife, gently slash the skin on both sides of the salmon, about 5 slashes per side. Place the lemon slices in the belly of the salmon. In a small bowl, whisk together the sake, bean paste, salt, Szechuan peppercorns and lemon juice. Whisk in the oil to make a paste. Rub this mixture all over the salmon, including the inside cavity and in the slashes. Cover with plastic wrap and marinate in the refrigerator for 1 hour. Place the whole salmon on top of a large banana leaf. Wrap the salmon in the banana leaves, so the entire salmon is wrapped tightly. Place the salmon on a baking sheet and place in the oven. Bake for about 25 minutes or until an instant read thermometer registers 135 degrees. To serve: Cut the banana leaves down the center and peel back.;
