Ingredients:
2 tablespoons olive oil
1 lb yellow onions, halved and thinly sliced to measure 4 cups
salt
6 ounces figs, stemmed and halved
1/2 cup red wine or 1/2 cup white wine
1/2 cup chicken broth or 1/2 cup vegetable broth
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
fresh ground black pepper
1 -1 1/3 lb salmon fillets, skinned and cut into 4 portions
chopped parsley
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.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.