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Salmon Wrapped in Fig Leaves with fig and walnut salsa verde

Salmon in Fig Leaves with Dried Fig Walnut Salsa Verde

A dramatic presentation and delicious dish featuring a sweet/savory fig salsa that pairs perfectly with perfectly cooked, tender salmon

Course Main Dish
Cuisine Mediterranean
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6
Author Katie Morford

Ingredients

Salmon

  • 1 3/4 pounds salmon filets
  • 4 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 12 fresh fig leaves (or large Swiss chard leaves), washed well, stems removed

Salsa Verde

  • 1/2 cup diced California figs
  • 1/2 cup toasted walnuts, coarsely chopped
  • 3/4 cup chopped Italian parsley
  • 1/2 teaspoon chopped fresh rosemary
  • 1 medium minced shallot
  • 3 tablespoons sherry vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat an oven to 400 degrees F.

  2. For the salsa verde: In a bowl, stir together the dried figs, walnuts, parsley, rosemary, shallots, sherry vinegar, and olive oil. Season to taste with salt and pepper.

  3. 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.

  4. Brush the bundles lightly with olive oil. Place on a baking sheet. Place the salmon in the oven and cook until it registers 135 degrees F when checked with an instant-read thermometer.

  5. To serve, partially open the packets and place a dollop of the salsa verde on the salmon. Serve immediately.