Name: RECIPE: Fig Leaf Roasted Salmon with Fig-Fennel Relish
Ingredients: 1 fennel bulb with fronds — bulb diced, fronds roughly chopped; 12 assorted figs — chopped; 4 tablespoons dill — finely chopped; 2 tablespoons chives — finely chopped; 2 tablespoons lemon juice; 2 tablespoons olive oil; 8 large fig leaves; Salt; 2 ½ lbs wild salmon filet — cut into 8 equal parts; Olive oil; Coarse sea salt; 2 handfuls watercress leaves

Ingredients

Scale

1 fennel bulb with fronds — bulb diced, fronds roughly chopped
12 assorted figs — chopped
4 tablespoons dill — finely chopped
2 tablespoons chives — finely chopped
2 tablespoons lemon juice
2 tablespoons olive oil
8 large fig leaves
Salt
2 1/2 lbs wild salmon filet — cut into 8 equal parts
Olive oil
Coarse sea salt
2 handfuls watercress leaves

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Instructions

Preheat the oven to 350 degrees.
In a medium-sized bowl, gently combine the chopped fennel, figs, dill and chives.
In a small bowl, whisk together the lemon juice and olive oil to form an emulsion. Pour the vinaigrette over the chopped fennel-fig mixture and toss gently to combine. Set aside.
Lay a fig leaf shiny side up on a clean work surface. Put some chopped fennel fronds in the center and place one piece of salmon on top. Drizzle with a little olive oil. Sprinkle with a little salt and wrap the salmon in the fig leaf, securing it with kitchen twine. Place the finished package in a roasting pan or on a sheet pan. Repeat with the remaining salmon, fennel fronds and fig leaves. Roast in the center of the oven for 16 minutes.
Unwrap the fig packets and center a piece of salmon on each dinner plate. Discard the fig leaves. Spoon some of the fennel-fig relish on the salmon and scatter with a few watercress leaves. Serve immediately.