Salmon Fillet Baked in Fig Leaves with Garlicky Potatoes
If, like Fanny Singer, you had a fig tree in your backyard when you were a child, and your mother used the leaves to wrap salmon, this recipe would make perfect sense: Fig leaves lend the fish a smoky, fruity flavor. But Swiss chard leaves are okay in a pinch. Either way, the baked leaves taste like the best vegetable chips ever.
This recipe calls for a salmon roast–a large chunk cut from the widest end of the fish (right behind the head). You will need to special-order it from your fishmonger. This very flavorful part of the fish comes with skin and bones, which keep the salmon moist as it bakes inside its protective crust of salt mixed with egg white. When you pack the salmon in the salt, be sure to note where the thickest part of the fish is, so you will know where to insert the thermometer through the salt crust to test for doneness.