Prep 10 mins
Cook 45 mins
This salmon recipe has a great end result and we love what the caramelised onion brings to the dish . It is not hard to make or too time consuming, the main time is spent caramelising the onion and reducing it down. I served ours with seasoned potato chips and asparagus for a great tasting healthy meal.
- 3 medium onions, sliced thinly
- 4 salmon fillets
- salt & pepper, to season
- 2 tablespoons olive oil, divided use
- 6 -7 tablespoons fig preserves
- 1⁄2 cup white wine
- 1⁄2 cup water
- 1 teaspoon instant chicken bouillon granules
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon fresh rosemary, chopped finely
- fresh parsley, and
- 1 sprig fresh rosemary, to garnish (optional)
- Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min's, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
- Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
- Season with salt and pepper and add rosemary, stir to combine.
- For the Salmon.
- Season salmon fillets on both sides with salt and pepper.
- Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
- As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
- Serve fish topped with onion and your favourite side dish.
Delicious! I used fig walnut butter and instead of chicken boullion just used veg. broth in place of the water! I loved it! Thanks! Made for the Australian Recipe Swap-May 2009.
YUMMY !! Made for Austraia/NZ Swap #25 --had frozen sockeye salmon fillets -- no fig preserves, and it was icy out there ! Subbed kumquat preserves (homemade by friend), and followed the rest of the recipe. VERY tasty -- a tad sweet for my taste - but a lovely combination. Thanks for posting, Flying Chef !