Grilled Salmon In Fig Leaves With Fig Skewers Recipe
Servings: 4
Ingredients
- 2/3 c. balsamic vinegar
- 1 1/2 lb boned skinned salmon fillet cut 4 equal pcs Salt to taste Freshly-grnd black pepper to taste
- 6 x fig leaves - (abt 8" by 8")
- 1/3 c. extra virgin olive oil - (about)
- 8 x wood skewers - (at least 8" long)
- 16 x hard-ripe figs
- 2 Tbsp. lime juice
- 1/4 tsp salt - (about)
Directions
- In a 1- to 2-qt pan over medium-high heat, boil vinegar till slightly syrupy and reduced to about 1/3 c., about 6 min. Let cold to room temperature, 5 - 10 min.
- Meanwhile, rinse salmon and pat dry. Sprinkle with salt and pepper.
- Rinse fig leaves and pat dry. 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.
- Place one piece of salmon horizontally across middle of leaf. If salmon has a thin end, tuck under so the piece is proportionately thick. Brush salmon with reduced vinegar. Fold stem end of leaf over salmon. Mix in sides, then roll up to enclose fish (if leaf is not large sufficient 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 degrees and wrap in the other direction; tie securely, then trim string ends 1/2 inch from knot. Repeat to wrap remaining salmon. Brush outsides of bundles with extra virgin olive oil.
- Lay bundles on an oiled grill over a solid bed of warm coals or possibly 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, till a thermometer inserted through leaf into center of fish reaches 140 degrees, 8 to 10 min total. With a wide spatula, transfer each bundle to a dinner plate. Cut string and serve with fig skewers; unwrap bundles and throw away fig leaves before eating.
- For the Fig Skewers: Soak wood skewers in cool water for about 10 min. Rinse figs and pat dry. Trim away stem ends; cut figs in half lengthwise. Thread 4 fig halves onto each skewer. Drizzle cut sides with lime juice and sprinkle with the salt. Grill figs cut-side down over high heat till hot and slightly charred, about 2 min.
- Makes 4 servings.
- This recipe yields 4 servings.
- Comments: The bundles can be assembled through step 4 up to 4 hrs ahead; wrap airtight and chill. Let stand at room temperature for 15 min before grilling.
- If you cannot find fresh fig leaves, omit; brush fish with reduced vinegar and place directly on the grill.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 607 | |
| Calories from Fat 367 | 60% |
| Total Fat 41.06g | 51% |
| Saturated Fat 7.72g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 257mg | 11% |
| Potassium 846mg | 24% |
| Total Carbs 22.12g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 18.55g | 12% |
| Protein 35.53g | 57% |
