Prep 5 mins
Cook 10 mins
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.)
- 4 salmon fillets (approx. 3-4 ounces each, boneless, skinless)
- 2 -4 tablespoons olive oil
- coarse salt
- ground pepper
- 4 -8 fig leaves (depending on leaf or filet size)
- 1⁄2 lb kale, torn into small pieces (optional)
- 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.