Salmon in Fig Leaves with Dried Fig and Walnut Salsa
Cut the salmon into 12 equal 1 ½ to 2-inch pieces. Place a fig leaf on the work surface with the smooth side down, vein side up. Brush well with olive oil. Place the salmon near the stem end. Season with salt and pepper. Fold the outer side edges towards the center. Fold the remaining leaf over the salmon to enclose it completely. Brush the bundles lightly with olive oil. Place on a baking sheet and set aside in the refrigerator.
Preheat an oven to 400ºF.
For the salsa verde, in a bowl, stir together the dried figs, walnuts, parsley, rosemary, shallots, sherry vinegar, and olive oil. Season with salt and pepper.
Bring the salmon to room temperature. Place in the oven and cook until the salmon when checked with an instant-read thermometer registers 135 F.
To serve, partially open the packets and place a dollop of the salsa verde on the salmon. Serve immediately.
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1 3/4 pounds salmon fillets, skinned and boned
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
12 fresh fig leaves, washed well, stems removed
Dried Fig, Walnut Salsa Verde:
1/2 cup diced dried figs
½ cup toasted walnuts, coarsely chopped
3/4 cup chopped fresh flat leaf parsley
½ teaspoon chopped fresh rosemary
1 shallot, minced
3 tablespoons sherry vinegar
1/2 cup extra virgin olive oil