Salmon With Fig Jam Recipes

ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS

Steps:

• 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.

SALMON WITH CARAMELIZED ONION AND FIG SAUCE

Steps:

• heat oven to 450.
• in a pan add oil, cook onions with salt & pepper until they soften.
• lower heat to med-low and cook 15-20 minutes more until they turn golden add figs, wine, stock, vinegar and rosemary to pan, raise heat to hi, cook until sauce thickens, about 5 minutes spray a baking sheet with cooking spray, add salmon, cook until fish flakes easily, about 10 minutes spoon sauce onto plates, top with salmon, garnish with parsley.

SALMON WITH FIG JAM

Steps:

• For the fig jam: Soak the figs in the red wine for at least 2 hours and preferably overnight.
• Heat a large saute pan over high heat. Reduce the heat to medium and add the grapeseed oil, shallots, garlic and rosemary. Saute until the garlic begins to brown slightly on the edges.
• Add the figs and wine, the balsamic vinegar and brown sugar and bring to a simmer. Simmer the jam until the liquid has reduced by half and is syrupy. Season with salt and pepper. Transfer the jam to a food processor and pulse until chunky. Let the jam cool completely.
• For the sweet potatoes and Brussels sprouts: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the diced sweet potatoes, parsnips and carrots and cook on high to sear the potatoes, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the vegetables, stirring regularly, until tender, about 20 minutes.
• Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the honey cook, stirring, to glaze the sweet potatoes, 3 to 4 minutes. The vegetables should be tender but not falling apart.
• For the lemon vinaigrette: Combine the lemon juice, dijon mustard, honey and garlic in a blender and puree.
• Slowly add the grapeseed and extra-virgin olive oil while the blender is running to emulsify the dressing. Add the oregano and parsley and let the blender run for a few seconds to mix the vinaigrette. Season with salt and pepper. Hold for plating.
• For the salmon: Season the salmon with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the salmon in the pan, making sure not to overcrowd the pan; cook in batches if necessary. Sear one side of the salmon until nicely browned, 3 to 4 minutes. Turn the salmon over and finish cooking until medium to medium-well, 2 to 3 minutes.
• To plate: Just before serving, heat the sweet potato mixture over high heat and add the Brussels sprout leaves. Cook until the leaves are tender, 2 to 3 minutes. Season with salt and pepper.
• Divide the root vegetables and Brussels sprouts among 6 plates, placing the vegetables in the center of the plates. Lay the salmon over the vegetables. Drizzle 1 to 2 ounces of the vinaigrette over and around the salmon. Top the salmon with 2 ounces of the fig jam and garnish the plates with the chopped parsley.

HOMEMADE FRESH FIG JAM

Steps:

• Gather the ingredients.
• In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.
• Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
• While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.
• Put water in a separate saucepan, bring to a simmer, reduce heat to low, and add the jar lids. Keep in the hot water until ready to use. Do not boil.
• After cooking the fig mixture for 1 hour, attach a candy thermometer to the side of the pan, making sure the tip of the thermometer doesn't touch the pan's bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep it from scorching.
• Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, adding a little of the fig mixture on it, and returning the saucer to the freezer for one minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger or teaspoon.
• Fill the prepared jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe the jar rims and threads with a wet paper towel. Place the lids on the jars using tongs or a jar magnet then screw on the rings.
• Place the jars on a rack in the hot water inside of the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring jars to a boil for 10 minutes.
• Using canning tongs, remove the jars and place them on top of a clean towel on a flat work surface. Listen for a popping sound, which indicates a good seal, and tighten the rings.
• Let the jars cool to room temperature and store in a cool, dry, dark place.