Coconut Salmon Wrapped in Banana Leaves

A colleague brought this dish to work recently and it tasted really good so I asked her for the recipe since I'm always on the lookout to try out something new.

Ingredients:

4 x 150gm salmon fillets

4 pieces fresh banana leaves

Marinade:

2 large garlic cloves

1 tbsp finely chopped ginger

2 large spring onions

2 tsp cumin

2 tsp sweet paprika

1 tsp cardamon seeds

2 small red chillies, deseeded, finely chopped

Juice of 1 large lime 

1/4 cup coriander finely chopped 

1 kaffir lime leaf finely chopped

1 cup coconut cream

1. Place salmon with marinade ingredients in a snap-lock bag, then squeeze out air. Seal bag and squish around to coat fish. Refrigerate for 1-2 hours.
2. Preheat oven to 200 deg celcius
3. To soften banana leaves, pass them over an open flame, or place in a bowl of boiling water for 5 mins.
4. Lay a leave, shiny side down on the work surface. Place a fillet in the centre and top with quarter of the marinade. Fold leaf to make a parcel and secure with think wooden toothpicks. 
5. Repeat for remaining parcels, then place toothpick side up, on  a lined baking sheet.
6. Bake in oven for 15 minutes or until cooked through. 
7. Transfer fish and sauce to a plate, serve with rice and lime wedge. 

This was a very simple dish to make the only thing that you had to do was to get all the ingredients organised beforehand. Unfortunately this time I had forgotten to take pictures of the end result, that was how good this dish was that as soon as it came out of the oven we could not resist sinking our forks into it.