Salmon Fillet Baked in Fig Leaves with Garlicky Potatoes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2-1/2 pound(s) center-cut salmon fillet, skinned |
1/4 cup(s) chopped parslet |
3 tablespoon(s) extra virgin olive oil (plus more for brushing) |
3 tablespoon(s) extra virgin olive oil (plus more for brushing) |
15 fig leaves (substitute 6 large swiss chard leaves w/ribs removed) |
1 clove(s) garlic, minced |
2-1/2 pound(s) medium yukon gold potatoes |
salt & freshly ground pepper (to taste) |
Directions:
1. Preheat oven to 400 Deg. In a large saucepan, cover the potatoes with water and bring to boil. Cook over moderately high heat until barely tender, about 12 minutes. Drain and cool, then cut the potatotoes into 1 inch cubes.
2. 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 leaves over the top of the salomon 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.
3. Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil. Add the potatoes and cook over moderate 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.
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