Top | Cooking in Leaves
Rum Salmon and Rice Bundle
(recipe, Karen Lin)
This is a variation on the Cuban dish called Arroz Con Pescado Al Ron. The salmon turns out moist and flaky, the rice, soothing with a sweet kick from the rum, peppers and onions.
- 1 banana leaf
- 2 cups cooked rice
- 4 cloves garlic, chopped
- 1 tomato, chopped
- ⅓ cup chopped red pepper
- 1 small onion, chopped
- 1 small bay leaf, crumbled
- ½ tsp. saffron, rubbed between your fingers to crumble
- 1 tsp. ground cinnamon
- ½ tsp. oregano
- ½ tsp. fresh ground black pepper
- 1 Tbsp. Worcestershire Sauce
- ¼ cup vegetable oil
- ¾ cup clam juice
- ¼ cup fresh squeezed lemon juice
- ⅓ cup white rum
- ¾ lb. salmon filet, rinsed
- In a large bowl, combine all the ingredients except the salmon and the banana leaf.
- Mix well.
- Bury the salmon filet under the wet rice mixture.
- Let marinate at room temperature. while you .
- Preheat oven to 450 degrees.
- Prepare the banana leaf:
- With scissors, cut across the banana leaf, along natural grain creating one piece 7 inches and one 2 feet long.
- Spray oil into a 7” x 11” baking dish and line the bottom of it with the 7-inch piece of banana leaf.
- Lay 2-foot strip of leaf on a flat surface.
- Scoop about 1 cup of the rice mixture onto the lower ⅓ of the leaf strip.
- Add the salmon filet, then an additional cup of the rice.
- Reserve juice and remaining rice.
- Roll the leaf, tucking in sides as you roll.
- With open seam facing down, place bundle into the baking dish.
- Put remaining rice mixture and juice on either end of the baking dish.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Reach in to open tucked-in side or cut open to spoon out your meal.