Serves: 2-4

Time: 45 minutes

Ingredients:

Cherry sambal:

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Yield ~ 1½ cups

6 fresno chiles, stemmed and chopped

3 thai chiles, stemmed (I used a ghost chili bc I had it)

1 shallot, peeled and chopped

3 garlic cloves, peeled

1 inch piece of ginger, peeled

2 inch piece of lemongrass, white tender part, sliced

10 sweet cherries, pitted

Juice of 1 lime

2 Tbsp honey

Salt and pepper, to taste

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1. In a mortar and pestle, pound chiles, shallot, garlic, ginger, and lemongrass until a paste forms. Add in cherries and crush until smooth. Season with lime juice, honey, salt and pepper. Store in fridge for up to 2 weeks.

2. Alternatively, use a food processor. Combine chiles, shallot, garlic, ginger, lemongrass, cherries, lime juice, honey, salt and pepper into a food processor. Process until smooth, be sure to scrape down ingredients from the sides.

   NOTES:

   Adjust spiciness with thai chiles.

   Sweetness will vary depending on your cherries. Adjust with more honey if needed.

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Salmon:

1 (1 ½ lb.) piece of salmon, skinless & pin bones removed. (I used sockeye)

Salt and pepper, to taste

1 cup cherry sambal

3 large (big enough to wrap the fish) pieces of banana leaves

Cooked rice, for serving

Lime wedges, for serving

Torn cilantro leaves

Flake salt, for serving

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1. Season salmon with salt and pepper. Rub cherry sambal all over salmon.

2. Form a cross using two banana leaves. Spoon some cherry sambal in the middle of the “cross”. Place salmon in the middle of cross. Fold up banana leaves to cover salmon.

3. Wrap in the last banana leaf as a final insurance wrap. The key here is to just wrap the fish enough so nothing falls out.

4. Preheat grill on medium high for at least 10 minutes. With the lid closed, you’re looking for an internal temperature of about 400-500F.

5. Grill salmon on direct heat for about 5 minutes each side. You’re looking to get a deepened char on the banana leaves.

6. Carefully cut open banana leaves, finish with flake salt, torn cilantro, and some lime wedges. Serve with rice and grilled corn!

   NOTES:

   Salmon can also be in portions and rolled in banana leaves. Cooking time will vary.

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Grilled Corn:

½ cup cherry sambal

¼ cup room temperature unsalted butter

¼ cup honey

Zest of 1 lime

Salt and pepper

4 ears of corn, shucked

Cilantro leaves or chopped stems, for serving

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1. Combine sambal, butter, honey, lime zest, salt and pepper in a bowl. Mix until combined. Set aside.

2. On a grill over medium high heat, grill corn until kernals begin to blacken and snap. Rotate until evenly charred on all sides. About 12 minutes.

3. Brush sambal butter mixture all over corn.

4. Top with cilantro leaves or chopped cilantro stems. Enjoy!