Salmon Cooked in a Fig Leaf | Spencer Cooks

fig leaves

🥗Healthier: grape leaves

💰Cheaper: banana leaves

Grape leaves provide a similar flavor profile and are often more accessible.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth maintains moisture without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

Start by making the cherry tomato relish.

Peel the shallot and cut it into a fine dice, leaving the end intact to keep it together.

Place the diced shallot into a ramekin and cover it with red wine vinegar. Let it macerate for about 10 minutes.

Pick off the stems from the cherry tomatoes and cut them in half from the stem end to the blossom end.

Chop the basil leaves into thirds and then finely chop them, being careful not to bruise them too much.

Pick the leaves from the parsley and finely mince them.

Add the chopped basil and parsley to the bowl with the halved cherry tomatoes.

Grate half a clove of garlic using a microplane and add it to the tomato mixture.

Add a little salt and some lemon zest to the mixture and stir everything together.

Set the cherry tomato relish aside until the salmon is cooked.

Prepare the salmon by cleaning the fig leaves and trimming the stems.

Season the salmon with salt and black pepper.

Place the salmon on one fig leaf and cover it with another fig leaf, securing it with kitchen twine if necessary.

Heat the grill to medium and place the wrapped salmon on the grill.

Cook the salmon for 10-12 minutes, flipping halfway through, until it is opaque and flakes easily.

Remove the salmon from the grill and let it rest for a few minutes before serving with the cherry tomato relish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens