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Salmon grilled in banana leaves and served with a mango salsa makes a colorful plate and your family will think you spent hours slaving over this flavorful dish. Opening the banana leaves to reveal the perfectly cooked present inside makes anyone served this dish feel special. The beautiful colors of the salsa gives the plate a festive presentation. Make the salsa at least two hours ahead of time. The salsa keeps well in the refrigerator for at least a week.

To prepare the Salmon:

1/4 cup lime juice
1/2 cup extra virgin olive oil
1 tablespoon fresh thyme, minced
Salt, pepper to taste
4 (8 ounce) salmon filets
4 limes sliced thin
Sprigs fresh cilantro
4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
1 T. extra virgin olive oil

Heat grill. In a small bowl, whish the lime juice, olive oil, thyme, salt and pepper. Brush both sides of fillets generously with lime mixture and place each in a banana leaf. There will be leftover marinade, but there is plenty if you have chosen thicker filets and need more marinade. Cover the filet with lime slices and sprigs of fresh cilantro. With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish. Secure each packet with 3 wet toothpicks or tie like a wet piece of string. Cook the fish packets on grill, about 6 minutes per side. The leaves will brown. Serve with mango salsa on the side. Prior to service cut the ties and place the packet on the plate toothpick side up.

Mango Salsa

2 ripe mangos, skinned and cubed
1/2 c. red onions, small diced
1 t. orange zest
3 finely chopped jalapeno peppers
1 diced red bell pepper
shot of orange juice
shot of red wine vinegar
1/4 of a bunch of chopped cilantro

Mix all ingredients together and let sit for two hours in the refrigerator.

This dish is great served with any of your favorite side dishes such as a baked potato or seasoned rice pilaf and is also easy on the calories. Salmon is a great source of the highly desired omega 3 fatty acid which boosts HDL (the Good cholesterol) in your blood. This meal is also good for large numbers of people. The fish packets can also be made ahead and then just before hitting the grill, the packets can be dipped in a bowl of water.

Learn more about this author, Martha Rhodes.
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