Salmon and Pineapple on Banana Leaves
- For the salmon
- 600 grams Salmon (without skin)
- 40 milliliters Teriyaki marinade
- 1 Lime (Juiced and zested)
- 250 grams Long grain rice
- freshly ground peppers
- 300 grams Pineapple (canned)
- 3 Red chili peppers
- ½ bunch scallions
- 2 Cinnamon stick
- 2 cloves
- To serve
- 1 green Lettuce (cut into strips)
- Banana leaf for serving (to taste)
For the salmon, rinse salmon fillets, pat dry and remove any remaining bones with tweezers. Cut the salmon into 4 serving pieces and place in a baking dish. Mix teriyaki marinade with 6 tablespoons water and 2 tablespoons lime juice and pepper. Pour over the salmon and marinate for 20 minutes.
Bring rice to a boil with twice the amount of lightly salted water in a pot and cook covered over low heat for 20-25 minutes.
Cut pineapple into cubes. Rinse chili peppers, cut lengthwise, remove seeds and cut into strips. Rinse scallions, trim and cut the white and light green parts into about 5 cm (approximately 2 inch) pieces. Cut cinnamon sticks into small pieces. Add these prepared ingredients to the salmon. Cover the dish with aluminum foil and bake the salmon in a preheated oven on the middle rack at 220°C (approximately 425°F) for about 15 minutes.
To serve, arrange rice with salmon and other ingredients on plates lined with banana leaves and garnish with strips of lettuce.