If you’re lucky enough to get your hands on fig leaves, salmon wrapped in fig leaves should be top of your to-do list. This technique is a great way to infuse salmon with deep flavor, steaming the fish without the need for oil. The dried fig salsa verde adds a bright finish. This stunning entrée will impress guests at a dinner party is easy enough for weeknight cooking too.
Salmon Wrapped in Fig Leaves with Dried Fig Salsa Verde
Salmon packet recipes are a low-fat way to cook fish. Joanne Weir tops her salmon wrapped in fig leaves with dried fig salsa verde for a bright finish.
Servings 6 servings
- 1 3/4 pounds salmon filets skinned and boned
- 4 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 12 fresh fig leaves washed well, stems removed
- 3/4 cup chopped fresh flat leaf parsley
- 1/2 cup diced Orchard Choice or Sun-Maid California Figs
- 1/2 cup toasted walnuts coarsely chopped
- 1/2 cup extra virgin olive oil
- 3 tablespoons sherry vinegar
- Cut the salmon into 12 equal 1 1/2 to 2-inch pieces. Place a fig leaf on the work surface with the smooth side down, vein side up. Brush well with olive oil. Place the salmon near the stem end. Season with salt and pepper. Fold the outer side edges toward the center. Fold the remaining leaf over the salmon to enclose it completely. Brush the bundles lightly with olive oil. Place on a baking sheet and set aside in the refrigerator. Preheat an oven to 400 degrees F.
- For the salsa verde: In a bowl, stir together the parsley, dried figs, walnuts, olive oil, sherry vinegar, shallots, and rosemary. Season with salt and pepper.
- Bring the salmon to room temperature. Place in the oven and cook until the salmon when checked with an instant-read thermometer registers 135 degrees F.
- To serve, partially open the packets and place a dollop of the salsa verde on the salmon. Serve immediately.
RECIPE BY CHEF JOANNE WEIR