Fig Leaf Wrapped Salmon, Cous Cous, and Cucumber Salad

I was home sick recently, and caught a repeat of Martha Stewart featuring Michael Pollan - the author of some of my favorite books, including Omnivore's Dilemma, which educated me about eating locally.



Michael was on the show to promote In Defense of Food, his latest book that features the tag line 'Eat Food, Not Too Much, Mostly Plants'. He also shared a very simple recipe for salmon. He simply drizzled it with some olive oil, seasoned with salt and pepper, and wrapped each piece of salmon in a fig leaf.



So tonight, I ran out back and clipped a couple fig leaves from the tree overhanging our yard, and used them to wrap some salmon we got from Loki Fish Co at the UW Farmer's Market. And the results were great! The leave seemed to help keep the fish moist, while also imparting some flavor. Pollan described it as a mild coconutty flavor, though perhaps his Northeastern fig leaves give a different flavor than our Northwestern ones... but regardless, it was good.

Fig Leaf Wrapped Salmon
Salmon Steaks
Fig Leaves
Olive Oil
Salt & Pepper

Preheat oven to 350 degrees. Drizzle salmon with olive oil and season with salt and pepper. Wrap each piece of salmon in a fig leaf and place on a baking sheet. Transfer to oven and bake until cooked through, 10 to 12 minutes.



Salmon Recipe courtesy Michael Pollan, Care of Martha Stewart