baked salmon with a hint of the tropics

Wrapping a salmon steak in paper or a fig leaf (the coconutty aroma is a shocker) is a crazy trick to the best Spanish baked salmon ever. Tender, moist, fall-apart flaky. It’s so easy you will wonder why you haven’t tried this before. My thanks to Alice Waters for the inspiration!

---

Want to upgrade to a paid subscription so you don’t miss out on anything? Everything you’ll want to know to master the Mediterranean diet including exclusive weekly meal plans and recipes, how-to-guides and behind the scenes are all here waiting for you to spend a few Mediterranean minutes with me.

---