Prep 15 mins
Cook 40 mins
I love salmon and also love collecting salmon recipes. This one is from Kosher Cooking.
- 2 tablespoons olive oil
- 1 lb yellow onion, halved and thinly sliced to measure 4 cups
- 6 ounces figs, stemmed and halved
- 1⁄2 cup red wine or 1⁄2 cup white wine
- 1⁄2 cup chicken broth or 1⁄2 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- fresh ground black pepper
- 1 -1 1⁄3 lb salmon fillet, skinned and cut into 4 portions
- chopped parsley
- Swirl olive oil in bottom of medium nonstick skillet.
- Add onions and sprinkle with 1/2 teaspoon salt.
- Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
- Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
- Stir in figs, wine, broth, vinegar and fresh rosemary.
- Increase heat to high and simmer until sauce thickens, about 5 minutes.
- Add salt and pepper to taste.
- Keep warm.
- Preheat oven to 450 degrees.
- Sprinkle salmon with salt and pepper to taste.
- Place on lightly oiled heavy baking sheet.
- Roast for 7 to 10 minutes or until fish flakes.
- Sprinkle salmon with parsley.
- Serve over fig sauce.
- This recipe can be doubled or tripled.
This was so full of flavour! I really enjoyed it. I used kosher red wine for this recipe, and black figs. This will certainly be made again!
Sharon, I too! Love Salmon. This was divine! I used 1 1/2 ounces dried figs chopped. For the wine I went for a Chardonnay St. Clement 2002 from Napa which is excellent. I almost didn`t want to use it to cook with. But it`s only 1/4 cup! Roasting for 7 minutes is plenty for the 1 pound fillet.The seeds from the figs gave this a slight crunch. I would think using fresh figs would blend into the sauce so much better. This recipe is a keeper and will be made with fresh next summer. Thanks Sharon. Oh I can see this being made with pork!
We really enjoyed this recipe for dinner with fresh figs we bought at Traders Joe while in New Mexico and wild-caught salmon we had in the freezer. The sauce was easy to make but I did not care for the appearance using red wine. I think when I make this again I will use a good chardonnay. We try to eat salmon twice a week and this one hits the spot. Thanks for posting Sharon.