Salmon with Caramelized Onion and Fig

Caramelized onion does something magic to all dishes. When combined with the sweetness of figs, it is even more delicious. Remember to buy the plumpest figs you can find.

• 2 tablespoons olive oil
• 1 pound yellow onions, halved and thinly sliced to measure 4 cups
• Salt to taste
• 1 cup (6 oz.) Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs, stemmed and halved
• * cup red or white wine
• * cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• Freshly ground black pepper
• 1 to 1 1/3 pounds salmon filet, skinned and cut into 4 portions
• Chopped parsley

METHOD

Swirl olive oil in bottom of medium nonstick skillet. Add onions and sprinkle in 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°F.

Sprinkle salmon with salt and pepper to taste. Place on lightly oiled heavy baking sheet. Roast in preheated oven for 7 to 10 minutes or until fish flakes.

Sprinkle salmon with parsley. Serve over fig sauce.

Serves: 4

Recipe courtesy of Valley Fig Growers. Thank you.

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