Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
I REALLY love figs. Fresh or dried, they pack a wonderful sweetness and are incredibly versatile. We filmed at a fig orchard in California for the show and I seriously could not stop eating them! See for yourself here !
You will love the mix of herbs, nuts and dried figs in this salsa! Now, I know that unless you grow your own fig trees, finding fresh fig leaves may not be easy, but don't worry! You can easily substiture jarred grape leaves, which are becoming more readily available and are usually near the olives in your supermarket.
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 (see note above)
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
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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