This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Roasted Salmon on Fig Leaves, with Fig Salad

For the salad
1 tablespoon minced red onion
1 tablespoon fresh lime juice
½ teaspoon lime zest
salt and pepper to taste
2 tablespoons olive oil
4 large or 8 small fresh figs, diced and stems removed

In a medium bowl, combine all ingredients and set aside. Chill if desired.

For the salmon
1 pound gold potatoes, peeled and cut into 1/8″ slices
1 tablespoon fresh thyme, plus 4 small sprigs
kosher salt and freshly ground black pepper
6 tablespoons olive oil
4 large or 8 medium-size fig leaves
4 boneless, skinless salmon filets, 6-8 ounces each

Place ½ cup water in a 10″ nonstick skillet. Arrange a layer of potato slices, slightly overlapping, on the bottom of the pan, and sprinkle with ½ teaspoon thyme, a pinch of salt and black pepper. Drizzle with 2 tablespoons olive oil. Repeat with remaining potatoes and ingredients. Cover, and cook over medium-high heat until sizzling. Reduce heat to medium-low and cook, occasionally shaking the pan, until potatoes are very tender, about 15 minutes. Uncover, and let stand until slightly cooled.

Heat oven to 450°. Place a piece of parchment paper on a large, rimmed sheet pan, and set pan aside.

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 filet. Sprinkle the salmon with salt, pepper and remaining thyme leaves.

Roast until the salmon is somewhat opaque but still soft to the touch, about 12-15 minutes, depending on salmon thickness.

To serve, carefully slide a spatula under the fig leaves, transfer portions to dinner plates, and garnish with additional thyme sprigs and top with fig salad.

Recipe adapted with permission from Fig Heaven by Marie Simmons