Salmon and Potatoes Roasted on Fig Leaves with Fresh Fig Salad
You can never have too many main course recipes, so give Salmon and Potatoes Roasted on Fig Leaves with Fresh Fig Salad It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.
Instructions
Place cup water in a 10-inch nonstick skillet. Arrange a layer of potato slices, slightly overlapping, on the bottom of the pan; sprinkle with teaspoon of the thyme, a pinch of salt, and a grinding of black pepper; drizzle with 2 tablespoons of the olive oil. Repeat with the remaining potatoes, teaspoon thyme, salt, pepper, and 2 tablespoons olive oil. Cover and cook over medium-high heat until sizzling. Reduce the heat to medium-low and cook, shaking the pan occasionally, until the potatoes are very tender, about 15 minutes. Uncover and let stand off the heat until slightly cooled.
Meanwhile, preheat the oven to 500F. Lightly oil a large rimmed sheet pan. Arrange the fig leaves on the pan. If using smaller leaves, place 2 leaves, stem ends overlapping, together. Set pan aside.
Prepare the fig salad: Using a sharp knife, carefully cut the figs into -inch-thick wedges.
Cut each wedge across into 3 or more -inch pieces.
Place them in a medium bowl.
Add the red onion, lime juice, lime zest, a sprinkling of salt, and a grinding of black pepper; drizzle with the remaining 2 tablespoons olive oil. Gently fold to combine. Set aside at room temperature until ready to serve.
Just before serving, carefully arrange a portion of the potatoes in a thick layer in the center of each fig leave
Top each layer of potatoes with a salmon fillet. (If not using fig leaves, spread the potatoes in a shallow baking dish and place the salmon on top.)
Sprinkle the salmon with salt, a grinding of black pepper, and the remaining thyme leaves. Roast until the salmon is cooked through and the fig leaves are crisp and curled on the edges, 12 to 15 minutes, depending on the thickness of the salmon.
Slide a wide spatula under each fig leaf and transfer the leaf, salmon, and potatoes to a dinner plate. Carefully arrange a spoonful of the fig salad on top of each piece of salmon.
Garnish each serving with a sprig of fresh thyme.
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Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.