Salmon Wrapped in Fig Leaves With Baked Kale |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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.) Ingredients:
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) |
Directions:
1. Preheat oven to 350 degrees.
2. Drizzle salmon with olive oil and season with salt and pepper.
3. 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.
4. Place on a baking sheet.
5. Bake until cooked through, 10-12 minutes, depending on size of Salmon filets. If baking Kale, set aside Salmon and keep warm.
6. Optional: Spray Kale with olive oil (in a spray bottle or salad spritzer), season with salt and pepper to taste.
7. Place Kale on a baking sheet and bake in oven until Kale is crispy, about 8 minutes.
8. Divide Kale onto 4 plates. Unwrap salmon and serve immediately on fig leaves with the Kale.
9. Enjoy!
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