Roasted Salmon With Caramelized Onions and Figs

Roasted Salmon With Caramelized Onions and Figs created by Rita1652

I love salmon and also love collecting salmon recipes. This one is from Kosher Cooking.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Sharon123
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@Sharon123
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"I love salmon and also love collecting salmon recipes. This one is from Kosher Cooking."
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  1. Medicmom
    We enjoyed this recipe so much! I think we will use the left-overs with grilled pork tenderloin tonight. I did over-cook my onions a bit, and I will use red wine next time for a more robust flavor. Be sure to use just-ripe figs as over-ripe won't stand up to simmering. If you are not a lover of rosemary, cut back a bit. My fresh rosemary came through loud and clear. This is an excellent recipe worthy of saving!
    Reply
  2. LREVS
    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)
    Reply
  3. Studentchef
    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!
    Reply
  4. Rita1652
    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!
    Reply
  5. TXOLDHAM
    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.
    Reply
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