Ingredients:

4 – 5-6oz portions of wild caught, sustainable salmon (none of that farmed Atlantic stuff)
4 large fresh fig leaves, washed and stems removed
salt
olive oil
3 ears of sweet corn
1 pint of sun gold tomatoes (any cherry tomato will work)
1 lemon
8-10 oz chanterelle mushrooms (any mushroom will work)
1 tablespoon butter

Instructions:

Preheat the oven to 350 degrees. Season salmon pieces with salt and rub with a thin layer of olive oil. Place the salmon near the stem of each fig leaf (vein side up). Fold in the edges of the leaf inward to make bundles. Flip over and coat with olive oil.
Place on a parchment paper lined baking sheet and bake for 9-11 min until salmon just starts to flake and just turn opaque (internal temperature of 135).
Make the raw corn and tomato salad while the salmon is cooking. Shuck the ears of corn and use a sharp knife to remove the kernels. I like to lay down the ear flat on the board and cut from the top to the bottom with one slice. Rotate the corn and continue. Once the corn has been cut, stand it on its end and scrape the “corn milk” with the back of your knife. It has lots of sweetness and flavor. This is a raw corn salad so use corn only in the peak of summer.
Cut the tomatoes in half and mix with corn in a bowl. Season with salt, lemon juice (start with half), and olive oil.
Prep the chanterelle mushrooms. Fill a bowl with water and put in the mushrooms a handful at a time. Give them a swish to remove dirt and moss (they’re foraged in the wild) and let them drain in a strainer or paper towels. Cut off the tip of the stem and cut them in half or wedges (if they are larger).
Cook the chanterelle mushrooms. Heat a pan on medium and add 1 tablespoon of butter. Once that melts, add the mushrooms and season with salt. Cook until mushrooms give off liquid and are tender. Add a few drops of lemon juice.
Plate the dish. Put down a serving of the raw corn and tomato salad. Place the packet of salmon on top. Open up the leaves to reveal the salmon and remind diners to not eat the actual fig leaf. Place a few mushrooms around the plan. Serve immediately with a few lemon slices.

Tips:
Cooking salmon in fig leaves is my favorite way to cook salmon during the summer. While you don’t eat the actual leaf, the fig leaf imparts the salmon with a coconuty and herby flavor. Fig leaves can be hard to find but ask friends or neighbors if you can have a few leaves from their trees. They’re found all over the SF Bay Area where I’m from.
Check out Monterey Bay Aquarium’s Seafood Watch App to purchase sustainable salmon and other seafood. It can get tricky knowing what is sustainable and not. It depends on the species, how it was caught, and where it was caught. The app makes it very easy to be an informed consumer.