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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Salmon with Crab and Vegetables

Source: dLife

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

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	314.6

Total Carbs	3.7 g

Dietary Fiber	1.0 g

Sugars	1.7 g

Total Fat	14.9 g

Saturated Fat	2.1 g

Unsaturated Fat	2.4 g

Potassium	976.8 mg

Protein	38.0 g

Sodium	333.7 mg

Dietary Exchanges 14.9 Fat, 0.5 Vegetables, 3.4 Meat, 0.0 Starch, 0.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each banana leaves 2.5
2 1/2 lb salmon fillet 3.0
3 tbsp fresh cilantro 2.0
2 tsp fresh thyme 2.0
2 tsp oregano leaves 6.0
6 oz cooked crab 0.3333
0.3333 cup mayonnaise 2.0
2 tbsp dijon mustard 2.0
2 each Squash, summer, all types, fresh, medium 1.0
1 each medium red bell peppers 3.0
3 tbsp white wine 1.0
1 tbsp olive oil 0.25
0 1/4 tsp salt 1.0
1 pinch black pepper

Directions

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