Salmon in Fig Leaves
Published July 18, 2015
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 2-pound king-salmon fillet, skinned
Olive oil
Salt and pepper
8 large fig leaves
Fennel fronds, preferably wild
Nutritional analysis per serving (6 servings)
17 grams carbs; 498 calories; 2 grams monosaturated fat; 1 gram saturated fat; 28 grams fat; 3 grams fiber; 555 milligrams sodium; 47 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350. Cut the salmon into 6 equal portions. Coat lightly with olive oil, and season with salt and freshly ground pepper.
- Step 2
Wash the fig leaves, and leave them moistened. Place 4 on a baking sheet, and lay the salmon pieces on top. Scatter small pieces of fennel frond on top of the fish, and cover with the remaining fig leaves. Bake in the upper part of the oven until the fish is just cooked through, 10 to 12 minutes, then transfer the salmon to a serving platter immediately. Serve with blanched new potatoes and green beans, tomatoes, cucumber, hard-cooked eggs and aioli.
Private Notes
Comments
I grew a fig tree for the leaves.
For many years, I have charcoal grilled fish wrapped in leaves, the recipe is in Paul Bertoli's cookbook. He is a former Chez Panisse chef.
Well, funnily enough here in Georgia we have a fig tree in our yard. And I cooked this dish this evening. And I must say, except that the leaves probably kept the fish nice and moist, there was not a huge taste impact. Also, took quite a bit longer than 10-12 minutes.
I'd have to trespass on a grouch neighbor's property to get fig leaves. So I used parchment paper and then drizzled the salmon with a little bit of fig balsamic vinegar.
Great use of my fig leaves. I will use this instead of parchment paper like i would have in the past. Two thumbs up!
I've been making Alice Waters' recipe from her Chez Panisse Cafe cookbook for years. She wraps the salmon in one large fig leaf (the stem cut off) after placing a small dollop of softened butter flavored either with nasturtium flowers/lemon juice or capers/shallots and seasoning. The fig leaves transfer a delicate coconut flavor to the salmon. I would prefer her method to the method used in this recipe.
I've made this for decades. Snip the leaf stems. Optional to blanch them (they bend more easily), but I just rinse in hot water. Always use skin-on salmon for best flavor; lightly coat it with olive oil, salt and pepper, then wrap and overlap leaves to seal; coat top of leaves lightly with olive oil. Optional: Use toothpicks to secure leaves to fish. I wrap the whole, large filet, not portions. Roast 20 min at 400 till leaves char slightly.