Nanam: Salmon ‘Binalot’

Experience Filipino cuisine at home this Taste of Takapuna month! Jess Granada from Nanam is sharing the recipe to her famous dish so you can create your own amazing Filipino-style salmon with candied walnut salad.



  • 100g shallots, chopped
  • 200g gherkins, chopped
  • 2 Tbsp fermented soybean
  • 2 Tbsp fermented black bean
  • 50g spring onion, chopped
  • 4 thin slices of lemon
  • Dash of Vietnamese fish sauce, to taste


  • 250g salmon
  • 2 Tbsp olive oil
  • Salt and pepper, to taste
  • Banana leaf


  • 30g white sugar
  • 60g roasted walnuts
  • Pinch of salt
  • 1/4 of a lemon
  • Salt and pepper, to taste
  • Mixed rocket and baby spinach greens

Preheat the oven to 180 °C.

Mix all the marinade ingredients in a bowl.

Season the salmon with salt, pepper and olive oil, and sear on the outside in a very hot pan then set aside to rest for 5 minutes.

Lay down a piece of baking paper with a banana leaf inside (banana leaf adds fragrance to the dish and retains more moisture).

Put half of the marinade on the leaf, place the fish on top, then add the rest of the marinade on top of the salmon.

Nanam's Monkfish Binalot dish

Close the baking paper using a bamboo skewer, bringing all the corners to the middle.

Bake in the oven for 15 minutes, or until the temperature inside the parcel reaches 45 °C to 50 °C.

While the salmon is baking, cook a dry caramel in a pan on medium heat. Begin by adding the sugar, then the walnuts, and finish it with a pinch of salt, turning it to a very low heat until all sugars are all melted and caramelised – around 2 to 4 minutes cooking time.

Pour it onto flat baking paper to cool for 10 minutes, then chop it up and mix it with the leafy greens.

To plate, up open your salmon and serve on the banana leaf. Place the salad on top or on the side, and serve.

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