Description
A recipe for Roasted Salmon With Caramelized Onions, Figs and Wine

Ingredients

• 2 tablespoon olive oil
  
• 1 pound yellow onions, halved and thinly sliced (4 cups)
  
• 1/2 teaspoon salt, plus more to taste, if desired
  
• 1 cup Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed and quartered
  
• 1/2 cup red or white wine
  
• 1/2 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

Preparation
Preheat oven to 450°F. Swirl olive oil in bottom of medium nonstick skillet. Add onions and sprinkle 1/2 teaspoon salt. Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes. Remove cover; cook, stirring often, until onions are golden, 15 to 20 minutes.

Stir in figs, wine, broth, vinegar and rosemary. Increase heat to high; simmer until sauce thickens, about 5 minutes. Add salt and pepper to taste. Keep warm.

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

Nutrition
no information available

Serves
Serves 4

Variations
no information available