Salmon In Fig Leaves Recipes

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.

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.

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.

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.

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.

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!