1 lb. Yukon gold potatoes, peeled and cut into 1/8-inch slices
1 T. fresh thyme or lemon thyme, plus 6 small sprigs for garnish
kosher salt and freshly ground black pepper
4 T. extra virgin olive oil
4 large fig leaves or 8 medium-sized leaves
Fig Salad:
4 large firm ripe figs, any variety, stems trimmed
1 T. minced red onion
1 T. fresh lime juice
1/2 t. grated lime zest
2 T. olive oil
kosher salt and freshly ground black pepper
4 boneless and skinless salmon fillets, 6 to 8 oz. each
Place 1/2 c. water in a 10-inch nonstick skillet. Arrange one layer of potato slices, slightly overlapping, on the bottom of the pan; sprinkle with 1/2 t. of the thyme, a pinch of salt, and grinding of black pepper; drizzle with 2 T. of olive oil. Repeat with the remaining potatoes; add 1/2 t. of thyme, salt, pepper, and 2 T. of olive oil. Cover and heat potatoes over medium-high heat until sizzling. Reduce heat to medium low and cook, shaking pan occasionally, until potatoes are very tender, about 15 minutes. Uncover and let stand off heat until slightly cooled.
Meanwhile preheat the oven to 500F. Lightly oil a large rimmed sheet pan (cookie sheet). Arrange the fig leaves on the pan. If using smaller leaves place 2 leaves stem ends overlapping, together.
For the fig salad: Carefullly cut the figs with a sharp knife into 1/2-inch thick wedges. Cut each edge across into 3 or more 1/2 inch pieces. Place in a medium bowl. Add the red onion, lime juice, lime zest, a sprinkling of salt, and a grinding of black pepper; drizzle with 2 T. olive oil. Gently fold to combine. Set aside at room temperature until ready to serve.
Carefully arrange a portion of the potatoes in a thick layer in the center of each fig leaf. Top each layer of potatoes with a salmon fillet. (if not using fig leaves spread the potatoes in shallow baking dish and place the salmon on top.) Sprinkle the salmon with salt, a grinding of black pepper and a few 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 salmon and potatoes to dinner plates. Carefully arrange a spoonful of the fig salad on top of each piece of salmon. Garnish each with a sprig of fresh thyme.
Serves: 4
Source: class with Marie Simmons on "Figs", adapted from Staffan Terje recipe
Prepared by: Lena for the August 2004 meeting