Salmon and figs. . . . . . . .

This season was a great time for the fig tree but, like all good things, 

it's now just about over. 

I did pick one lonely ripe fig today - will chop it into

 my yogurt for tomorrow's breakfast - and there are a few

 green ones left which the birds will probably peck on.

It was a very good year but I only got around to making my favorite summer salmon

 dish once, seen here.  It was certainly as delicious as always and I'm kicking myself 

for not repeating it more often. Overwhelming hot, humid days made lighting the oven 

unpleasant, traveling often cut down on cooking time. . . . . .  and perhaps I just got lazy!

Fresh fig leaves - once baked to a crunch they are so tasty

Fresh fig salsa

Yukon Gold Potatoes

If you would like the recipe for this really good dish go HERE where I shared it

 in a 2015 blog post. 
Enjoy.

Fig Heaven. . . . . . . . . .

. . . . . . . is the name of the wonderful cook book written by Marie Simmons you
 can see here.
  It was a gift to me a few years ago from dear blog friend Sara in
 Southern California, when she noticed I was growing two fig trees from
 tiny plants purchased in pots from the Home Depot.

Both of my little potted figs, a Brown Turkey and a Celeste, are now gigantic
 trees 12-14 feet tall - they will require a major pruning come Autumn.  
Sara I hope you are reading this.

The past couple of Summers I've had great fig harvests, especially from the Celeste,
 and this year the Brown Turkey is also doing well. 
Yesterday my official fig picker, dear Bob, rapped on the screen door with the news
 of "lots of figs are ready - hand me a bowl."

After half an hour he returned with a large bowl overflowing with ripe figs, these

 are just a few of them!  Tomorrow I will share them with a friend when we meet early

 for coffee and a chat before the oppressive heat sets in.

The last couple of years I made a lot of fig jam, usually in August when the

 harvest was at its peak, and much of it was bestowed on anyone who

arrived at the front door. This year I hope to make more later.

Meanwhile, because we'll be away for a few days next week, I'm using these early

 figs in my morning Greek yogurt with a drizzle of wildflower honey, in a fig clafoutis, 

and for Saturday night supper, my favorite savory using figs, salmon and

 potatoes roasted on fig leaves with fresh fig salad. . . . . . . . . and, if time,

 more delectable puff pastry fig tarts. If anyone wants recipes let me know.

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!