Salmon In Fig Leaves Recipes
SALMON WRAPPED IN FIG LEAVES
This heart-healthy salmon recipe is courtesy of Michael Pollan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Drizzle salmon with olive oil and season with salt and pepper. Wrap each piece of salmon in a fig leaf and place on a baking sheet. Transfer to oven and bake until cooked through, 10 to 12 minutes. Set aside and keep warm.
- Place olive oil in a spray bottle and spray kale with olive oil; season with salt and pepper. Place kale on a baking sheet and transfer to oven. Bake until kale is crispy, about 8 minutes. Divide kale evenly between 4 plates. Unwrap salmon and serve immediately on fig leaves with kale.
SALMON IN FIG LEAVES
While this salmon dish evokes pure summer in California, it's easily done almost anywhere. The salmon is king salmon, and its season is summer, which coincides perfectly with the ripening of figs in all but the northernmost parts of the country. There is nothing better than a good fig, but for this recipe, incorporate the underused leaves, which make a perfect package for the fish, contributing a kind of nutty flavor to it.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- 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.
- 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.
SALMON WRAPPED IN FIG LEAVES WITH BAKED KALE
My husband actually saw this recipe on Martha Stewart, Chef Micahel Pollan shared it with her audience. Since we have a fig tree, it was a no-brainer to try. Well we loved it! I know that not everyone will have access to fig leaves, Michael Pollan suggested you could get them free from a nursery. Hey if anyone in my area needs some fig leaves, let me know. But if you have ever been around a fig tree there is a wonderful fragrance that comes from the tree and with this recipe the salmon captures that fragrance...it is wonderful! We serve this with rice and a vegie and/or salad. Michael Pollan serves it with baked, crispy Kale...I have included that in this recipe as well. I hope you are able to try this...it is heavenly! Did I mention that besides DELICIOUS and fairly HEALTHY...it is FAST & EASY! (Note: Cook time does not include Kale cook time.)
Provided by Debloves2cook
Categories Lactose Free
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Drizzle salmon with olive oil and season with salt and pepper.
- Wrap each piece of Salmon in 1-2 fig leaves (depending on size of salmon or the fig leaf). If necessary hold fig leaf(s) in place with a toothpick.
- Place on a baking sheet.
- Bake until cooked through, 10-12 minutes, depending on size of Salmon filets. If baking Kale, set aside Salmon and keep warm.
- Optional: Spray Kale with olive oil (in a spray bottle or salad spritzer), season with salt and pepper to taste.
- Place Kale on a baking sheet and bake in oven until Kale is crispy, about 8 minutes.
- Divide Kale onto 4 plates. Unwrap salmon and serve immediately on fig leaves with the Kale.
- Enjoy!
Nutrition Facts : Calories 428.6, Fat 17.7, SaturatedFat 2.7, Cholesterol 165.4, Sodium 213.2, Protein 63.4
PAN-SEARED SALMON WITH FRESH FIG AND BALSAMIC REDUCTION
Salmon is pan-seared with a few spices and then placed over pasta. The pasta and salmon are then smothered in the fig and balsamic reduction.
Provided by LuLuinthekitchen
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
- While the pasta is cooking, melt 2 tablespoons butter in a skillet over medium heat. Add figs and saute in melted butter until browned, 3 to 5 minutes. Add balsamic vinegar, chicken stock, honey, and thyme; bring to a simmer. Simmer until sauce begins to thicken, about 3 minutes. Lower heat and keep warm.
- Meanwhile, season salmon with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat. Add salmon and sear both sides in the hot skillet. Reduce heat to medium and cook until fish flakes easily with a fork, about 7 minutes.
- Divide pasta between two plates. Top with salmon fillets and pour equal amounts of reduction over each dish.
Nutrition Facts : Calories 650.1 calories, Carbohydrate 65.6 g, Cholesterol 109.8 mg, Fat 26.7 g, Fiber 3.9 g, Protein 37.6 g, SaturatedFat 13 g, Sodium 228.7 mg, Sugar 32.2 g
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- Preheat the oven to 400°. In a large saucepan, cover the potatoes with water and bring to a boil. Cook over moderately high heat until barely tender, about 12 minutes. Drain and cool, then cut the potatoes into 1-inch dice.
- Brush a large rimmed baking sheet with olive oil. Overlap the leaves on the baking sheet to form an oval 4 inches larger than the salmon fillet. Season with salt and pepper. Set the salmon on the leaves, brush with olive oil and season with salt and pepper. Fold the leaves over the top of the salmon and cover with more leaves if needed. Brush the leaves with more olive oil and season with salt and pepper. Bake the salmon for about 20 minutes, until the fish is just cooked through and the leaves are crisp.
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