Banana Leaf-Steamed Salmon with Citrus Pesto

I kinda hate bananas. I can't really explain it. Can't stand the smell...even hate banana Runts.

Banana leaves, however, have no banana-ish flavor and are great for steaming fish. For some reason, steaming a piece of fish inside a banana leaf seals in moisture and flavor. It's like magic. If you can't find banana leaves, don't worry about it at all. You can steam inside parchment paper just as easily.

I don't like bananas but I do like pesto! I have this very distinct memory of going to see the most recent Pride and Prejudice with Keira Knightly and even though I loved that movie, having to keep reminding myself to stop thinking about possible pesto combinations and to just watch the movie! (This is what goes on inside the mind of a food blogger, I suppose).

I came up with this pesto for fish because I do not like the combination of cheese and seafood, in general. This has a lot of flavor and only uses one Tablespoon of olive oil for the whole batch. You'll have lots left over, which you could use with chicken or pork, or you could add some more vinegar and olive oil to it and make it into a really fantastic and interesting vinaigrette.

1/2 cup walnuts, lightly toasted

3 cups loosely-packed basil leaves

1 clove garlic, roughly chopped

1 lemon, zested and juiced

1 orange, half zested, both sides juiced

1 teaspoon white wine vinegar

1 Tablespoon extra virgin olive oil, plus more for salmon

salt and pepper

2 6-0z. pieces wild salmon

2 banana leaves (or two sheets of parchment paper 1-ft each in length)

1/2 lb. green beans or haricot verts

1. Combine walnuts, basil, garlic, lemon zest, lemon juice, orange zest, orange juice, vinegar, Tablespoon olive oil, and a pinch of salt and pepper in a food processor and pulse to desired texture.

2. Prepare steamer. If you don't own an electric steamer, put a pot of water on the stove and bring to a boil (you will need a steaming basket and a lid).

3. Prepare the salmon. Place each salmon filet in the middle of the banana leaf or parchment.

4.Drizzle sparingly with olive oil, generously salt and pepper. Fold one side of the leaf (closest to you) over the salmon. Fold both sides (on either side of the filet) in, like a burrito. Then flip the salmon filet one or two times until it resembles a little package.

5. Place 'banana leaf packages' in the steamer and steam for 8-15 minutes depending on thickness. (Usually fish needs 10 minutes per inch of thickness.)

6. Steam green beans after you have taken the salmon packets out, for 4 minutes.

7. Serve the salmon in the banana leaf, unwrapped with a dollop of pesto, alongside the green beans.

Serves 2.

Printable version here.

Healthy Minestrone

Happy New Year! If eating healthy is part of your New Years Resolution list, try making this soup this week. It's filling and delicious so it doesn't feel like diet food, but it's super healthy, loaded with vegetables, lean protein, and whole grains. One of my most favorite meals is soup and salad--especially for dinner, when you really don't need a large meal. Try a bowl of this with a nice side salad. Pretty soon, you'll forget why you were eating all those burgers, fries, and pizza when eating this way makes you feel so good. New Year, New You!

1 Tablespoon extra virgin olive oil
1 shallot, minced
2 leeks, washed well and sliced into half moons (use only tender parts)
2 cloves garlic, minced
3 carrots, peeled and chopped
4 celery stalks, chopped
1 cup green beans, trimmed and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 Tablespoon MSG-free chicken bouillon
1/2 Tablespoon dry Italian seasoning, rubbed in palm to release oils
1 can kidney beans, drained and rinsed
3/4 cup whole wheat elbow macaroni
salt and pepper
Parmesan cheese (optional)

1. Put a large pot over medium heat. Add oil and let heat for about 30 seconds. Add shallot, leeks, a pinch of salt, and a few grinds of pepper. Stir occasionally, cooking until shallots are translucent and leeks are limp. Add garlic, stirring occasionally, for about 30 seconds. (Make sure the garlic doesn't brown--if it starts to, just jump to the next step.)

2. Add carrots and cook for 1 minutes. Add the celery and green beans, cook for 30 seconds. Add a pinch of salt and a few grinds of pepper. Add the broth, the bouillon, and the Italian seasoning. Raise heat to high and bring to a boil, stirring occasionally. When the broth has reached a boil, reduce heat to medium-low and add beans. Let simmer 10 minutes. Add the macaroni and simmer until pasta is al dente (look at pasta packaging for time amounts). Taste and add salt and pepper if needed.

3. (Optional) With a microplane or fine grater, grate a little bit of parmesan cheese over the hot soup. Enjoy!


Serves 6-8.

Printable version here.