Roasted Salmon With Caramelized Onions,
Figs and Red Wine

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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