Salmon Wrapped in Fig Leaf with Fig Chutney

Recipe Harriet Boucher, Images Brydie Thompson

Fig Chutney

Serve this fig chutney on a cheeseboard, in a sandwich, or with the salmon wrapped in fig leaf below. It’s a great way to use up an abundance of figs and to enjoy them throughout the year.



½ cup brown sugar

½ cup apple cider vinegar

2 cups figs, fresh or frozen, stems removed and quartered

1 apple, diced

1 large white onion, chopped

⅓ cup raisins

⅓ tsp salt

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg


Soak raisins in a bowl of hot water for 10 minutes, then drain.

In a saucepan add all of the ingredients, including the soaked raisins.

Bring to a boil, then reduce to low heat and cook for about an hour, stirring frequently.

Put the chutney into a jar and store it in a cool dry place.


Salmon Wrapped in Fig Leaf

This method of cooking is based off the French term ‘en papillote’—enveloped in paper. Except instead of baking paper, we are using a fig leaf. This helps keep moisture in and the fig leaf adds a subtle coconut aroma to your fish.



4 fillets of salmon, 80–100g each

4 large fig leaves

extra virgin olive oil

salt and pepper


Preheat your oven to 180°C. Drizzle the salmon with olive oil and season with salt and pepper. Wrap each piece of salmon in a fig leaf and place on a lined baking tray. Transfer to the oven, and bake until cooked through, 10–12 minutes. Unwrap salmon and serve on top of the fig leaf with a side of fig chutney.

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