1 piece filet Salmon
1 tablespoon Chicken Bouillon Powder
2-4 cloves of Garlic, pasted
2 tablespoons Olive Oil
for Dipping Sauce
2 tablespoons Shrimp Sauce
1 piece Pineapple
1 tablespoon finely chopped Lemongrass
1 tablespoon finely chopped Garlic
1 tablespoon Shallot
1 teaspoon Ginger
Coco Rico Soda or Water
Preheat the oven at 400 degree F
Preparing Shrimp Dipping Sauce
In a sauce pan, bring a tablespoon of oil on medium heat. Once it's hot, add lemongrass, ginger, shallot, and garlic.
Saute until they start to turn slightly brown. Add pineapple, shrimp sauce, coco Rico soda or water and sugar. Mix it well.
Adjust the sugar and the amount of soda to your liking. It shouldn't be too running or too thick. Once the sauce is blended well and start to boil, remove from heat. Add lime juice. Transfer the sauce to a serving bowl. Set aside.
Preparing Lettuce, Cucumbers and Herbs
Rinse lettuce and herbs. Set aside.
Shred green onions using this tool (dụng cụ chẻ rau muống). You can find it at almost any Asian market. These shredded green onions will curl up as you soak in the water for a few minutes.
Slice cucumbers into thin slices. Set aside.
Placed garlic in the mortar, then crushed with the pestle to release the fresh flavor. In the same mortar, combine chicken bouillon power and olive oil. Mix well. Set aside.
Place a few banana leaves on the baking tray. Set aside.
Leave the piece of salmon as is or cut into a few pieces like I did for easy transfer to the serving plate without breaking the salmon apart.
Brush olive oil mixture over both sides of the salmon. Place the salmon on the tray and bake for about 7 minutes.
Switch to broil on high and cook for another 5 minutes until the surface of the salmon is golden brown. Salmon cooks very fast and the fish will dry out if cooking too long so be careful.
Remove salmon tray from the oven. Cut the banana leaves along the side of each piece and transfer each piece of salmon with the banana to a serving place. Top with roasted or deep fried peanuts and crispy shallots. Garnish with curly green onion ribbons.