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.Plus: More Seafood Recipes and Tips
September 2003