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Home » Recipes » main dish

The Best Cranberry Glazed Salmon in Banana Leaf

Published: Apr 19, 2020 · Modified: Jun 22, 2024 by Lisa Keys · This post may contain affiliate links · 7 Comments

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Last Updated on June 22, 2024 by Lisa Keys

Grilled Cranberry Glazed Salmon In Banana Leaf With Cranberry Cauliflower Rice.

Typically, cranberries are associated with autumn and holiday recipes. It’s April, so why am I cooking with cranberries? First, I love them. Second, it’s because premium frozen cranberries are available all year long and mingle well with the BBQ lifestyle. Inspired by spring and the opening day of fishing season cranberries make the most fantastic, tangy BBQ glaze for grilling all kinds of seafood. They also brighten up easy side dishes with their superfruit flavor. Today, I share a fun family dinner with a bit of cranberry flare as part of the Cape Cod Select Blogger Recipe Contest.

Ingredients include salmon, cauliflower, cranberry glaze and bok choy.

Update: My recipe for Cranberry glazed Salmon in Banana Leaf won an honorable mention.

Cranberries add the most incredible layer of flavor and tang to my Asian inspired BBQ sauce plus a breath of freshness to cauliflower rice. It's all so pretty, light and healthy.

Where can I buy Banana Leaf

And don't be afraid of that banana leaf. It's readily available in your frozen food section, too. It helps seal in all the moist goodness and flavors so lovingly wrapped up inside it. In a pinch you can substitute aluminum foil, but you will miss the subtle flavor infused by the charred leaf.

Can I double dog dare you to step outside of your cranberry comfort zone now that spring has sprung? Get to your grocery store and grab a bag of Cape Cod Select Premium Farm Fresh Cranberries and try my recipe. For sure you will be thanking me. And BTW, this cranberry glaze is equally delicious on chicken, pork and burgers, so get grilling and enjoy being outside.

Grilled Cranberry Glazed Salmon In Banana Leaf With Cranberry Cauliflower Rice.

Grilled Cranberry Glazed Salmon in Banana Leaf with Cauliflower Rice

Lisa Keys
Cranberries add the most incredible layer of flavor and tang to my Asian inspired BBQ sauce plus a breath of freshness to cauliflower rice.
5 from 3 votes
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course main dish
Cuisine Asian
Servings 4
Calories 153 kcal

Ingredients
  

  • 1 ¼ cups Cape Cod Select Premium Farm Fresh Cranberries divided
  • 3 tablespoons fresh tangerine or orange juice
  • 1 tablespoon lite rice wine vinegar
  • ¼ cup lightly packed light brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Asian chili garlic sauce
  • 4 (3 to 4 oz) skin-on salmon fillets
  • Kosher salt and freshly ground pepper
  • 4 pieces (12-inch square) banana leaf, thawed, if frozen, washed
  • ½ large cauliflower, cored and separated into florets
  • 1 ½ teaspoons sugar
  • 1 teaspoon water

Garnish

  • sliced green onions and toasted black or white sesame seeds

Side dish recommendation:

  • grilled bok choy

Instructions
 

  • In small saucepan, over medium-high heat, combine 1 cup cranberries, juice, vinegar, brown sugar, soy sauce, sesame oil and chili garlic sauce; bring to a boil. Reduce heat, simmer and stir 3-5 minutes, or until cranberries burst and mixture thickens.
  • Heat grill to medium-high.
  • Season each salmon fillet with salt and pepper. Place 1 fillet, skin side down, on one end of banana leaf.
  • Spoon a good tablespoon of cranberry glaze over top of fillet.
  • Fold banana leaf over fish, fold in sides, and continue folding to opposite side. Place packets, skin side down on hot grill. Grill for 8 to 10 minutes, or until banana leaf is charred, turning, during last 2 minutes of grilling time.
  • Meanwhile, pulse cauliflower and remaining ¼ cup of cranberries in food processor to form rice-sized pieces.
  • In a large skillet over medium-high heat combine cranberry-cauliflower mixture, sugar, 1 teaspoon of salt, a few grinds of pepper and I-teaspoon of water. Cover and cook for 5 minutes, stirring occasionally.
  • To serve: spoon some cranberry-cauliflower rice on each serving plate. Carefully unwrap salmon packets and place fillet on top. Spoon additional warm cranberry glaze over salmon. Sprinkle with green onions and sesame seeds. 

Notes

  • Present the dish on the opened banana leaf, if desired
  • To make grilled bok choy simply slice bok choy vertically in half. Drizzle with some oil and season with salt and pepper. Place cut side down and grill until tender while cooking the salmon.

Nutrition

Calories: 153kcalCarbohydrates: 24gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 603mgPotassium: 442mgFiber: 3gSugar: 19gVitamin A: 56IUVitamin C: 45mgCalcium: 37mgIron: 1mg
Keyword Asian, banana leaf, cranberry, grilling, salmon, seafood
Tried this recipe?Let us know how it was!

Dedicated to the best fisherman I ever knew. Thanks to all who reached out this week.

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Reader Interactions

Comments

    5 from 3 votes

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    Recipe Rating





  1. Sybaritica

    April 19, 2020 at 9:07 am

    5 stars
    Lovely recipe all around, but I especially love the grilled Bok Choy as an accompaniment!

    Reply
    • Lisa

      April 19, 2020 at 9:30 am

      So lovely of you to comment today and I agree the bok choy goes well with the whole dish. It has a great char flavor and crunch. Thank you.

      Reply
  2. Angela@eatlivehappy

    April 19, 2020 at 10:20 pm

    What a beautiful dish! Full of color and flavor. I love the idea of cranberry and asian flavors. Sounds Delish!

    Reply
    • Lisa

      April 20, 2020 at 6:05 am

      Thank you. The cranberries bring a beautiful brightness and play quite well with the sweet & sour of Asian flavors.

      Reply
  3. chefkreso

    April 20, 2020 at 8:38 am

    5 stars
    So many flavors, but such a delicious combination, I have to try this recipe asap 🙂

    Reply
    • Lisa

      April 20, 2020 at 10:46 am

      Thank you chef. All the flavors come together in a nice balance of sweet, salty, sour, spicy and the undeniable umami. I really do appreciate your feedback if you try it.

      Reply
  4. Lisa Keys

    December 06, 2023 at 8:36 am

    5 stars
    Need a healthy dinner? This is the best.

    Reply

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