Whole Roasted Sake Salmon in Banana Leaves
- Yield: Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 233
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 31
- Sodium
- 274
- Total: 1 hr 35 min
- Prep: 1 hr 10 min
- Cook: 25 min
Ingredients
1 whole 5 pound salmon, scaled, eviscerated and fins trimmed
1 lemon, sliced into rounds
1/4 cup sake
2 tablespoon bean paste
2 tablespoons salt
3 tablespoons Szechuan peppercorns, coarsely ground
2 tablespoons lemon juice
1/4 cup vegetable oil
2 packages banana leaves
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.;