Source: dLife

Salmon baked in banana leaves topped with an herbed crab and squash mixture.

Servings

1 banana leaves , frozen (optional)
2.5 lb salmon fillet
3 tbsp fresh cilantro , chopped
2 tsp fresh thyme (or 3/4 tsp dried thyme)
2 tsp oregano leaves , minced (or 3/4 tsp dried oregano)
6 oz cooked crab
0.33 cup mayonnaise
2 tbsp dijon mustard
2 Squash, summer, all types, fresh, medium (or crookneck, if available)
1 medium red bell peppers
3 tbsp white wine (or water)
1 tbsp olive oil
0.25 tsp salt (optional)
1 pinch black pepper

1 Preheat oven to 450°F.
2 Place 18" by 28" piece of foil (or overlap two 12 inch wide pieces) in a 14" x 17" baking pan.
3 Wash and dry banana leaf, arrange lengthwise in center of foil.
4 Wash and dry fish, remove any bones and discard. Place fillet lengthwise, flesh side up, on leaf.
5 In small bowl, combine cilantro, thyme, and oregano. Set aside half of herbs.
6 In another small bowl, combine half the herb mixture with crab, mayonnaise, and mustard. Spoon mixture on top of salmon.
7 Wash squash and bell pepper. Cut off and throw away stems from squash; stem and seed pepper.
8 Chop vegetables into matchstick-size strips (about 3" long).
9 In bowl, combine vegetables, wine, olive oil, 1/4 teaspoon salt, and the remaining herbs.
10 Spoon vegetable mixture over crab mixture.
11 Fold long sides of foil over fish, wrapping banana leaf partially around fish, then fold ends to seal.
12 Bake fish 20 to 25 minutes or until fish is flaky.
13 Carefully transfer banana leaf with fish from foil to serving platter. Season with salt and pepper.

Frozen banana leaves are sold in Asian markets.