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Serves
4
2 tablespoon olive oil
1 pound yellow onions, halved and thinly sliced to measure 4 cups
Salt
1 cup (6 oz.) Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs,
stemmed and halved
1⁄2 cup red or white wine
1⁄2 cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 tsp dried rosemary
Freshly ground black pepper
1 to 1 1/3 pounds salmon filet, skinned and cut into 4 portions
Chopped parsley
Swirl olive oil in bottom of medium
nonstick skillet. Add onions and sprinkle 1⁄2 tsp 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.
Calories 416; Protein 26g; Fat 15g; Carbohydrate 39g; Cholesterol
64 mg; Dietary Fiber 8g; Sodium 549mg.
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