Whole Roasted Sake Salmon in Banana Leaves

• 1 whole 5 pound salmon, scaled, eviscerated and fins trimmed
• 1 lemon, sliced into rounds
• 1/4 cup sake
• 2 tablespoon bean paste
• 2 tablespoons salt
• 3 tablespoons Szechuan peppercorns, coarsely ground
• 2 tablespoons lemon juice
• 1/4 cup vegetable oil
• 2 packages banana leaves

1. Preheat the oven to 350 degrees F. Using a very sharp knife, gently slash the skin on both sides of the salmon, about 5 slashes per side.
2. Place the lemon slices in the belly of the salmon.
3. In a small bowl, whisk together the sake, bean paste, salt, Szechuan peppercorns and lemon juice.
4. Whisk in the oil to make a paste.
5. Rub this mixture all over the salmon, including the inside cavity and in the slashes.
6. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
7. Place the whole salmon on top of a large banana leaf.
8. Wrap the salmon in the banana leaves, so the entire salmon is wrapped tightly.
9. Place the salmon on a baking sheet and place in the oven.
10. Bake for about 25 minutes or until an instant read thermometer registers 135 degrees.
11. To serve: Cut the banana leaves down the center and peel back.

salmon, lemon, sake, bean paste, salt, szechuan peppercorns, lemon juice, vegetable oil, banana leaves

Taken from www.foodnetwork.com/recipes/whole-roasted-sake-salmon-in-banana-leaves-recipe.html (may not work)