This beautiful and easy spring dish has the most light and decant texture. I love the consistency the salmon takes when cooked softly and slowly while delicately wrapped in grape leaves and simmering in white wine. The sweet brightness of the roasted figs pairs nicely with the spinach, big white Italian beans and salmon. I've made this a few times after trying a similar dish at Baker and Banker in San Francisco. This dish, with some oven fresh home made bread or popovers with dill butter is a dish I think you will enjoy.
If you can find grape leaves, the texture and flavor of the leaves can be irresistible and is the perfect product to wrap the salmon in. If you can't find grape leaves, or don't live close to Champagne vineyards where you can sneak in and pick a few leaves then a few large chard leaves will work. Buy wild raised salmon fillets if you can find them. Also, try cutting a tiny wedge of lemon and place it onto of the salmon before wrapping it in the leaves to poach. A white wine from Bourgogne or a Chardonnay would be a good match.