Thursday, July 14, 2016

Cookbook Countdown: Salmon in Banana Leaves, Broccoli Sabzi, and Coconut Rice

And another dinner from 30 Minute Indian. Tonight we had Salmon in Banana Leaves (p58), Broccoli Sabzi (p91), and Coconut Rice (p100).


No, the Salmon in Banana Leaves was not baked in skewered-together banana leaves; that's stapled-together parchment paper there. Of course, this worked just fine. This is a strip of salmon fillet, topped with cilantro, mint, garlic, ginger, red chiles, ground cumin, ground coriander, brown sugar, lime juice, and coconut milk that had been blitzed into a sauce. Each bit of salmon is topped with the sauce, sealed in its own packet, and baked at 400F for 15 minutes. Very tasty and the salmon was nicely done.

For a side, I made Broccoli Sabzi, which was good, but broccoli is really too strong a taste for salmon. First, cumin seeds are toasted in oil, then a sliced onion is sautéd till it's getting brown, then finely chopped red chile and garlic is added along with the broccoli bit. This just cooks on low until the broccoli is done. In fact, I covered it while it was cooking and finally added a bit of waterfor the last minutes to help the broccoli cook it since the pan seemed a bit too dry to me.

The Coconut Rice has been here before, and might show up again. It's actually a good way to use up the extra coconut milk leftover from another dish.

Stop by Cookbook Countdown to see what other folks are making from their July cookbook. And if you've got unused books on your shelf, why don't you choose one and join in?

2 comments:

  1. The salmon with all those herbs and spices, sounds good! Must be very aromatic and full of delicious flavour! I can see how this dish works deliciously with the coconut rice. I love broccoli anyway it is done!

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  2. And I was thinking 'Wow' you managed to source banana leaves! I will, just like you, use parchment paper for this recipe too!

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