Salmon Wrapped in Fig Leaves

Fig leaves, under-utilized, unlike their kin, fennel pollen and dill flower heads, impart a subtle figgy aroma to ingredients like salmon or goat cheese when wrapped and baked.

I happen to have a fig tree in my garden, and while the figs has never been abundant – I will never give up hope – the leaves are seemingly endless.
Lay down coho filets (wild salmon, of course), that have been deboned and skinned on a large washed fig leaf. Dot with a compound butter of minced shallots, lemon zest and lemon juice. Wrap and bake at 350 degrees for around 8 minutes.


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