All week long I had a craving for fish and – being here in Sweden – salmon comes to mind. And with banana leaves and lemons, there was no question about what I would have for dinner.

• salmon
• olive oil (here with rosemary)
• fresh lemons
• chilis
• pepper and salt
• balsamico vinegar
• banana leaves (from the local Asia Market)
• ribbon (remember Bridget Jones and leave the coloured ones for wrapping Christmas presents)

I tend to buy fresh salmon as they – in my opinion – lose a lot when frozen (and then de-frosted). Clean the salmon and the banana leaves.

Place the salmon on the banana leaf and add all the other ingedients. Wrap everything into a small (tidy) parcel and tie with a ribbon. You may need more than one banana leaf.

You could use a steamer, but I placed the parcels on a rack which was standing in a bigger casserole dish. Add water to the bottom, cover with a lid and place everything into the oven.

Experiment with the temperature. With my convection oven it took 45 minutes at 120°C.