Salmon with Pineapple in Banana Leaf

Ingredients

• 600 g salmon fillet (skinless)
• 40 ml teriyaki sauce (Asian store)
• 1 lime (juice and grated zest)
• 250 g long-grain rice
• Salt
• pepper (ground)
• 300 g pineapple (canned)
• 3 red chili peppers
• 0.5 bunch spring onions
• 2 Cinnamon sticks
• 2 cloves
• 1 green lettuce leaf
• banana leaf for serving (optional)

Instructions

1. 1.

   Wash salmon fillet, pat dry, and remove any remaining pin bones with tweezers if needed. Cut salmon into four portions and place in a baking dish. Whisk teriyaki sauce with 6 tbsp water, 2 tbsp lime juice, and pepper; pour over salmon and marinate for 20 minutes.

2. 2.

   Bring rice to a boil in a pot with twice the amount of lightly salted water, cover, and simmer on low heat for about 20–25 minutes until cooked.

3. 3.

   Dice pineapple. Wash chili peppers, slice lengthwise, deseed, and cut into strips. Trim spring onions, cutting white and light green parts into ~5 cm pieces. Cut cinnamon sticks into small pieces. Add these prepared ingredients to the salmon. Seal the dish with foil and bake in a preheated oven at 220°C (mid rack) for about 15 minutes.

4. 4.

   Serve by arranging rice, salmon, and remaining ingredients on a plate (with banana leaf), garnishing with fine strips of lettuce leaf.