Salmon Fillet Baked in Fig Leaves with Dried Fig and Walnut Salsa

The fig leaves keep the fish incredibly moist and buttery and have a delicious warm coconut, vanilla aroma when they're roasted. If you have no access to fig leaves, you can use vine leaves, beet root leaves or Swiss chard or any flat leaves that you can find at the farmers market! You can use any type of fish you prefer and wrap it in fig leaves and you will be in for a delicious surprise! Fig leaves are so underrated and overlooked. The leaves themselves are not the best for eating, but they are perfect for cooking. The salmon bundles can be prepared up to a few hours ahead, wrap airtight and chill. Let stand at room temperature for 15 minutes before baking.

	Dried Fig and Walnut Salsa Verde
4x 125 g Salmon fillets 4 Large fig leaves, washed, dried and stems removed Olive oil Sea salt and freshly milled black pepper	100 g Dried figs, diced 80 g Walnuts, toasted and coarsely chopped 30 g Fresh flat leaf parsley, chopped ½ tsp Fresh rosemary, finely chopped 1 Small red onion, minced 3 tbsp Red wine vinegar 120 ml Extra virgin olive oil Sea salt and freshly milled black pepper

Preheat an oven to 200C/400F.
Place a fig leaf on the work surface with the smooth side down, vein side up. Brush well with olive oil. Place the salmon lengthwise on the center of the fig leaf. Season with salt and pepper. Fold the outer side edges towards the center. Fold the remaining leaf over the salmon to enclose it completely. Flip so that the seams are facing down to keep the packet closed during cooking. If you find that they are not staying in place, tie some kitchen twine around the salmon and leaves. Brush the bundles lightly with olive oil. Place on a baking sheet and bake in the upper part of the oven for 10-12 minutes.
For the salsa verde, in a bowl, stir together the dried figs, walnuts, parsley, rosemary, shallot, sherry vinegar, and olive oil. Season with salt and pepper.
To serve, unwrap the packets and place a dollop of the salsa verde on the salmon. Enjoy!

2 comments:

Guillaume 28/7/26 12:44: You got me at salmon. I love salmon.
Modrina Neba - Blue sky 28/7/26 12:55: wow...wonderful lunch, now I've gotten hungry and I'm going to quickly make something:))
Salad as always...greetings, Andreja!