Grilled Salmon in Fig Leaves with Fig Skewers

Name: Grilled Salmon in Fig Leaves with Fig Skewers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters balsamic vinegar; 6 About fig leaves (about 8 by 8 in.; see notes); 79 milliliters About olive oil; 4 servings Salt and pepper; 680 grams boned, skinned salmon fillet, cut into 4 equal pieces

Grilled Salmon in Fig Leaves with Fig Skewers is a gluten free, primal, and whole 30 recipe with 4 servings. One serving contains 252 calories, 1g of protein, and 18g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have salt and pepper, boned, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

In a 1- to 2-quart pan over medium-high heat, boil vinegar until slightly syrupy and reduced to about 1/3 cup, about 6 minutes.

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Vinegar

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Frying Pan

Let cool to room temperature, 5 to 10 minutes.

Meanwhile, rinse salmon and pat dry.

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Salmon

Sprinkle with salt and pepper.

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Salt And Pepper

Rinse fig leaves and pat dry.

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Figs

Lay dark side down, stem end pointing toward you. Break center vein of leaf close to stem so leaf will fold easily. Generously brush top of leaf with reduced vinegar.

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Vinegar

Place one piece of salmon horizontally across middle of leaf. If salmon has a thin end, tuck under so the piece is evenly thick.

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Salmon

Brush salmon with reduced vinegar. Fold stem end of leaf over salmon. Fold in sides, then roll up to enclose fish (if leaf is not large enough to wrap around fish, unfold and lay a second leaf slightly overlapping the first; use both leaves to wrap fish). Dampen a 12-inch length of heavy cotton string and wrap around center of bundle, then turn 90 and wrap in the other direction; tie securely, then trim string ends 1/2 inch from knot. Repeat to wrap remaining salmon.

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Vinegar

Salmon

Fish

Roll

Wrap

Brush outsides of bundles with olive oil.

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Olive Oil

Lay bundles on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted through leaf into center of fish reaches 140, 8 to 10 minutes total. With a wide spatula, transfer each bundle to a dinner plate.

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Fish

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Kitchen Thermometer

Spatula

Grill

Cut string and serve with fig skewers; unwrap bundles and discard fig leaves before eating.

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Figs

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Skewers

Fig skewers. Soak 8 wood skewers (at least 8 in. long) in cold water for about 10 minutes. Rinse 16 firm-ripe figs and pat dry. Trim away stem ends; cut figs in half lengthwise. Thread 4 fig halves onto each skewer.

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Water

Figs

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Skewers

Drizzle cut sides with a total of 2 tablespoons lime juice and sprinkle with about 1/4 teaspoon salt. Grill figs cut side down over high heat until warm and slightly charred, about 2 minutes. Makes 4 servings.

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Lime Juice