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.
Very good and quite easy. Thanks for sharing.
This was delicious, as others have said. I don't usually measure exact amounts but I did this time because I had a difficult time imagining how rosemary and figs would work with salmon. I loved using the lb of onions. I used white wine and vegetable broth. I will probably make this sauce with chicken -- I think it will be even tastier. (We have a fig tree, and finding this recipe came just in time - I was running out of ideas). (I couldn't check off # of stars - I would give this 4 stars)