Serving up savory figs!

This was a tasty supper for a Summer evening. . . . . . . . and a chance to use 

fresh figs in a savory dish.

Yes, still a small daily harvest of figs here but they do seem to be tapering off now.

This week will probably bring the last picking.

I love using the fig leaves in this recipe, they add a herbaceous flavor and look nice 
for presentation, however they are edible and do get crispy around 
the edges and I enjoyed that part along with the sliced Yukon
Gold potatoes and salmon.

The fig salsa finished off this dish perfectly - just a few fresh 

figs cut into wedges, with a tablespoon of minced red onion, lime juice
and grated lime zest, salt, pepper and a little olive oil. Mix together and set 
aside at room temperature then add to finished fish at serving.
Let me know if you would like the entire recipe.

OK as several of you would like the recipe, here goes -


SALMON AND POTATOES 
ON ROASTED FIG LEAVES WITH FIG SALSA

4 servings

1 pound Yukon Gold Potatoes, peeled (I used new small ones and didn't peel), 

cut into 1/8" slices

1 tablespoon fresh thyme leaves, plus a couple of small sprigs

Salt and freshly ground black pepper

6 tablespoons extra virgin olive oil

4 large fig leaves, rinse and pat dry

4-8 figs, depending on size, stems trimmed

1 tablespoon minced red onion

1/2  teaspoon fine grated lime zest

1 tablespoon freshly squeezed lime juice

4 boneless, skinless 6-8 oz salmon fillets

Place 1/2 cup water in 10" non-stick skillet and arrange overlapping potato slices

on bottom, sprinkle with 1/2 teaspoon of thyme leaves, pinch of salt and grinding of 

black pepper, drizzle with 2 tablespoons of olive oil. Repeat with remaining potatoes

adding same flavor enhancements as on first layer.

Cover and cook over med-high heat until sizzling. Reduce heat to med-low and 

continue cooking shaking pan occasionally until potatoes are very tender, about 

15 minutes. Uncover and let stand off the heat until slightly cooled.

Preheat oven to 500F degrees. Lightly oil a large rimmed sheet pan. 

Arrange the fig leaves and set pan aside.

Prepare the fig salsa. Carefully cut figs into wedges and place in small bowl.

Add red onion, lime zest, lime juice, pinch a salt and grinding of black 

pepper, drizzle remaining olive oil over and gently fold to combine. 

Set aside and leave at room temp.

Just before serving, carefully arrange a portion of potatoes in a thick layer in

center of each leaf. Top each with a salmon fillet and sprinkle with salt, pepper and 

remaining thyme leaves.

Roast until the salmon is cooked through and the leaves are crisp and curl on the 

edges - 10-15 minutes depending on thickness of salmon.

Slide a wide spatula under each fig leaf and transfer each portion to a warm 

dinner plate. Carefully arrange a spoonful of the fig salsa on top of each piece

of salmon and garnish with a sprig of fresh thyme.

If you don't have fig leaves, spread cooked potatoes in a shallow, baking dish, 

place salmon fillets on top, roast and finish as above.

Bon appétit!