A recipe I have taken from my holiday to Madeira earlier this year… in Madeira a popular dish is scabbard and banana. This is a white, fleshy fish served with either basked banana or baked passion fruit seeds. Taking this classic recipe I’ve reworked it slightly to suit my needs…
Madeira is an island owned by Portugal in the Atlantic Ocean. It’s got several micro-climates within the tiny island, with long sandy beaches, mountains, lush green forest, tropical plants and blazing hot sun all year round. It’s paradise for anyone who either wants to laze about and not do much, or go on adventure after adventure. There’s something for everyone on this tiny island.
Whenever I go away I always try to eat as much local food as possible, and Scabbarb with banana is a dish I lived off for most of my lunches… it was cheap and beautiful, right up my street!
So on return to the UK, I thought I’d steal some of this inspiration and interpret it into my own food and the type of fish I buy here. I’ve always got a lot of salmon in the freezer because I buy in bulk, so this was where I thought I’d experiment.
The eagle eyed readers will realise that yes, banana isn’t zero sugar. It’s a starchy fruit. However, I’ve only used half a banana on this one piece of salmon and for me, that’s perfectly fine. I can live with myself!
Banana and Ginger Salmon
What do I need to make this Madeira inspired treat? 3 ingredients…
- Piece of Salmon
- 1/2 banana per salmon piece
In a section of tin foil, place your salmon, and top with your half-banana. Grate over as much ginger as you fancy (I love loads of ginger but put on as much as you can handle). Wrap the tin foil and place in the oven, gas mark 5 for around 15 minutes or until cooked. The banana will go mushy to serve which acts as a beautiful sweet and spicy sauce when accompanied by the ginger.
Fancy another salmon recipe? Why not check out this Salmon with super greens salad?
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