Fig leaves and Salmon

Fig leaves, under-utilized for flavour enhancement - unlike their kin fennel pollen and dill flower heads - impart a subtle figgy aroma to ingredients like salmon or goat cheese when wrapped and baked.

I happen to have a fig tree in my garden, and while the fig issue has never been abundant - I will never give up hope - the leaves are seemingly endless. 

Lay on some wild coho, deboned and skinned on a large washed leaf. Dot with a compound butter of minced shallots, lemon zest and lemon juice. Wrap and bake at 350 degrees for around 8 minutes.

Voila!