Nordic Blu Salmon wrapped in banana leaves and buried, served with rice and salsa macha.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Clean Fish and Front of the House.
Salmon
INGREDIENTS
- 1 ea. Nordic Blu salmon
- 2 lbs. Butter, in slices
- 2 ea. Lemon slices
METHOD
- Stuff the salmon with the lemons and butter. Wrap in banana leaves.
- Dig a hole. Place hot embers in a hole and cover with some rocks or fire bricks.
- Place salmon over top. You can cover with a sheet tray and more embers. Cover with dirt.
- Let cook for 2 hours. Remove and let rest for 10 minutes.
- Flake and serve with white rice and your favorite sauce.
