Meal for one does not have to be boring. This banana leaf wrapped salmon is better than a bowl of cold cereal. Don't get me wrong, a bowl of cereal for dinner has its place and God knows I have had it innumerable times for dinner!
Banana wrapped fish here is similar to the en Papillotte style where fish, herbs and julienned vegetables are encased in parchment paper and baked in a hot oven. The steam created by natural juices of the vegetables, fish and the delicious little pat of butter cooks the fish. And the result is tender, moist and wonderfully flaky salmon.
The recipe is easy peasy. Take 1 small fillet of salmon ( enough for one serving), wash it and pat it dry. Place skin side down on the banana leaves ( which are available in most grocery stores here in New York. Wash the banana leaves and blanch it for 1 minute. This makes the leaves pliable). Sprinkle fish with salt and dried chili flakes ( as much as you like!). Scatter thinly sliced lemongrass ( 1/2 stalk) and top with a pat of lime butter ( 1 tablespoon of unsalted butter mixed with the zest of one lime). Wrap the salmon into a neat little package and place it seam side down on a baking sheet.
Preheat oven to 400 degrees. Place the baking sheet in the middle of the oven and bake for 8 minutes. Serve immediately. Simple, quick and elegant enough for company - you could make individual packages. That is a winner in my books!
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