california: October 2011 Archives

Salmon baked in fig leaves with nasturtium butter

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This recipe is based on one from the Chez Panisse Café cookbook, a restaurant where I did a stint and learnt a tonne.  I was inspired to make it for a dinner in honour of Chez Panisse’s 40th birthday by the astounding number of nasturtium flowers and fig leaves in my garden in early September this year. 

smnasturtiums0003.jpgI served it with some braised Umbrian lentils and bright rainbow chard. You could add some fresh pink peppercorns and/or capers (both drained and rinsed well) to the butter if you like for extra zing.


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