Salmon in coconut and tomato sauce in banana leaf

Salmon in coconut and tomato sauce in banana leaf

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  • 5 servings
  • 5 salmon fillets with skin
  • 10 banana leaves
  • 1 can coconut cream
  • 1 cup seedless tomato cubes
  • 2 cloves garlic crushed
  • 1 tablespoon lemon juice
  • ¼ cup chopped cilantro
  • Salt and pepper to taste
  • 30 cherry or grape tomatoes
  • Lemon slices to serve
  • Pea shoots to serve (optional, but gives it a lot of flavor)


    Preheat oven to 180°C
    Season salmon filets with salt and pepper
    In a pot heat a tablespoon of avocado oil
    Fry the onion until it starts browning
    Add the chopped tomato and the garlic and cook for 5 minutes
    Add the coconut cream and lemon and cook for 10 minutes over low heat
    Season with salt and pepper to taste
    On a banana leaf spread a bed of sauce. If necessary use two banana leaves
    Put the seasoned salmon fillet on top
    place 6 tomatoes on the sides per packet
    Close the banana leaves with cooking cord
    Bake for 20 minutes
    Open the packages
    Serve with pea shoots and lemon slices


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