James and I are huge fans of Thai food and we have a regular place that we order from.  I always get their Thai style salmon wrapped in banana leaf and I absolutely love it!  So, I decided to give it a go at home….

• 4 salmon filets
• 1 tsp kafir lime leaves*
• 1 tsp thai basil*
• 1/4 tsp crushed red pepper flakes
• 1 tsp Sriracha*
• juice of 1 lime
• 2 tbs rice wine vinegar
• 1 tbs tamarind chutney*
• 1 tbs minced garlic
• 1 tbs minced lemongrass **
• 1 tbs minced ginger
• 1 tbs low sodium soy sauce
• 2 banana leaves***

Combine all ingredients and pour over salmon to coat.  Stick it in the fridge for about 20 minutes to marinate.  Don’t go much longer than that or the fish will get mushy.  

While your fish is marinating, take a few banana leaves out of the freezer to thaw.  

Preheat oven to 400.

Banana leaves tend to be rather large so you’ll probably only end up using about a quarter to a half of one for each filet.  Place your leaf on a flat work surface, unwrap and place filet in the center.  Season fish with salt and pepper.  Next, wrap the leaf around the filet, burrito style.    Once all your filets are wrapped, place them in a baking dish, seam side down, and bake for 30 – 35 minutes.

Serve with rice.

* Can be found in the international food aisle at most grocery stores.

**  I love using Gourmet Gardens.  You can find them in the produce section at most grocery stores these days.

***  Can be found in the freezer section of your local grocery store, or at international food markets.