A dramatic presentation and delicious dish featuring a sweet/savory fig salsa that pairs perfectly with perfectly cooked, tender salmon
Preheat an oven to 400 degrees F.
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.
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. Place the salmon in the oven and cook until it registers 135 degrees F when checked with an instant-read thermometer.
To serve, partially open the packets and place a dollop of the salsa verde on the salmon. Serve immediately.