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.
ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS
Make and share this Roasted Salmon With Caramelized Onions and Figs recipe from Food.com.
Provided by Sharon123
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Swirl olive oil in bottom of medium nonstick skillet.
- Add onions and sprinkle with 1/2 teaspoon salt.
- Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
- Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
- Stir in figs, wine, broth, vinegar and fresh rosemary.
- Increase heat to high and simmer until sauce thickens, about 5 minutes.
- Add salt and pepper to taste.
- Keep warm.
- Preheat oven to 450 degrees.
- Sprinkle salmon with salt and pepper to taste.
- Place on lightly oiled heavy baking sheet.
- Roast for 7 to 10 minutes or until fish flakes.
- Sprinkle salmon with parsley.
- Serve over fig sauce.
- This recipe can be doubled or tripled.
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
SALMON WITH FIG JAM
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h5m
Yield 6 servings
Number Of Ingredients 32
Steps:
- For the fig jam: Soak the figs in the red wine for at least 2 hours and preferably overnight.
- Heat a large saute pan over high heat. Reduce the heat to medium and add the grapeseed oil, shallots, garlic and rosemary. Saute until the garlic begins to brown slightly on the edges.
- Add the figs and wine, the balsamic vinegar and brown sugar and bring to a simmer. Simmer the jam until the liquid has reduced by half and is syrupy. Season with salt and pepper. Transfer the jam to a food processor and pulse until chunky. Let the jam cool completely.
- For the sweet potatoes and Brussels sprouts: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the diced sweet potatoes, parsnips and carrots and cook on high to sear the potatoes, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the vegetables, stirring regularly, until tender, about 20 minutes.
- Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the honey cook, stirring, to glaze the sweet potatoes, 3 to 4 minutes. The vegetables should be tender but not falling apart.
- For the lemon vinaigrette: Combine the lemon juice, dijon mustard, honey and garlic in a blender and puree.
- Slowly add the grapeseed and extra-virgin olive oil while the blender is running to emulsify the dressing. Add the oregano and parsley and let the blender run for a few seconds to mix the vinaigrette. Season with salt and pepper. Hold for plating.
- For the salmon: Season the salmon with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the salmon in the pan, making sure not to overcrowd the pan; cook in batches if necessary. Sear one side of the salmon until nicely browned, 3 to 4 minutes. Turn the salmon over and finish cooking until medium to medium-well, 2 to 3 minutes.
- To plate: Just before serving, heat the sweet potato mixture over high heat and add the Brussels sprout leaves. Cook until the leaves are tender, 2 to 3 minutes. Season with salt and pepper.
- Divide the root vegetables and Brussels sprouts among 6 plates, placing the vegetables in the center of the plates. Lay the salmon over the vegetables. Drizzle 1 to 2 ounces of the vinaigrette over and around the salmon. Top the salmon with 2 ounces of the fig jam and garnish the plates with the chopped parsley.
More about "salmon in fig leaves recipes"
SALMON WRAPPED IN FIG LEAVES RECIPE - DELISH
From delish.com
Servings 4Estimated Reading Time 1 min
- Set aside and keep warm. Place olive oil in a spray bottle and spray kale with olive oil; season with salt and pepper.
SALMON WRAPPED IN FIG LEAVES & SALSA VERDE | VALLEY FIG ...
From valleyfig.com
Servings 6Estimated Reading Time 2 minsCategory EntreesCalories 500 per serving
- 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 and set aside in the refrigerator. Preheat an oven to 400 degrees F.
- For the salsa verde: In a bowl, stir together the parsley, dried figs, walnuts, olive oil, sherry vinegar, shallots, and rosemary. Season with salt and pepper.
- Bring the salmon to room temperature. Place in the oven and cook until the salmon when checked with an instant-read thermometer registers 135 degrees F.
- To serve, partially open the packets and place a dollop of the salsa verde on the salmon. Serve immediately.
SALMON FILLET BAKED IN FIG LEAVES WITH GARLICKY POTATOES ...
From foodandwine.com
5/5 Total Time 1 hrServings 6
- 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.
- Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil. Add the potatoes and cook over moderately high heat until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 6 minutes longer. Season with salt and pepper and toss with the parsley and garlic. Cut the wrapped salmon into 6 portions and serve with the potatoes.
SALMON AND POTATOES ROASTED ON FIG LEAVES WITH FRESH FIG ...
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 4 mins
- Place ½ cup water in a 10-inch nonstick skillet. Arrange a layer of potato slices, slightly overlapping, on the bottom of the pan; sprinkle with ½ teaspoon of the thyme, a pinch of salt, and a grinding of black pepper; drizzle with 2 tablespoons of the olive oil. Repeat with the remaining potatoes, ½ teaspoon thyme, salt, pepper, and 2 tablespoons olive oil. Cover and cook over medium-high heat until sizzling. Reduce the heat to medium-low and cook, shaking the pan occasionally, until the potatoes are very tender, about 15 minutes. Uncover and let stand off the heat until slightly cooled.
- Meanwhile, preheat the oven to 500°F. Lightly oil a large rimmed sheet pan. Arrange the fig leaves on the pan. If using smaller leaves, place 2 leaves, stem ends overlapping, together. Set pan aside.
- Prepare the fig salad: Using a sharp knife, carefully cut the figs into ½-inch-thick wedges. Cut each wedge across into 3 or more ½-inch pieces. Place them in a medium bowl. Add the red onion, lime juice, lime zest, a sprinkling of salt, and a grinding of black pepper; drizzle with the remaining 2 tablespoons olive oil. Gently fold to combine. Set aside at room temperature until ready to serve.
- Just before serving, carefully arrange a portion of the potatoes in a thick layer in the center of each fig leave—Top each layer of potatoes with a salmon fillet. (If not using fig leaves, spread the potatoes in a shallow baking dish and place the salmon on top.) Sprinkle the salmon with salt, a grinding of black pepper, and the remaining thyme leaves. Roast until the salmon is cooked through and the fig leaves are crisp and curled on the edges, 12 to 15 minutes, depending on the thickness of the salmon.
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3/5 (1)Estimated Reading Time 4 minsServings 4Calories 626 per serving
- In a 1- to 2-quart pan over medium-high heat, boil vinegar until slightly syrupy and reduced to about 1/3 cup, about 6 minutes. Let cool to room temperature, 5 to 10 minutes.
- Rinse fig leaves and pat dry. Lay dark side down, stem end pointing toward you. Break center vein of leaf close to stem so leaf will fold easily. Generously brush top of leaf with reduced vinegar.
- Place one piece of salmon horizontally across middle of leaf. If salmon has a thin end, tuck under so the piece is evenly thick. Brush salmon with reduced vinegar. Fold stem end of leaf over salmon. Fold in sides, then roll up to enclose fish (if leaf is not large enough to wrap around fish, unfold and lay a second leaf slightly overlapping the first; use both leaves to wrap fish). Dampen a 12-inch length of heavy cotton string and wrap around center of bundle, then turn 90° and wrap in the other direction; tie securely, then trim string ends 1/2 inch from knot. Repeat to wrap remaining salmon. Brush outsides of bundles with olive oil.
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