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With sweet potatoes,
white rice and salsa.
Serves 4
Ingredients:
2 Tbsp. olive oil
1 lb. yellow onion, halved and thinly sliced to
measure 4 cups
Salt
6 ounces fig, stemmed and halved
1/2 c. red wine or white wine
1/2 c. chicken broth or vegetable broth
1 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh rosemary or 1 tsp. dried
rosemary
Fresh ground black pepper
1 - 1 1/3 lb. salmon fillet, skinned and cut into 4
portions
Chopped parsley
Directions:
1. Swirl olive oil in bottom of medium nonstick
skillet.
2. Add onions and sprinkle with 1/2 tsp. salt.
3. Cover and cook over medium-low heat, stirring
occasionally, until onions are soft, about 10 minutes.
4. Remove cover and cook, stirring often, until onions
are golden, 15 to 20 minutes.
5. Stir in figs, wine, broth, vinegar and fresh
rosemary.
6. Increase heat to high and simmer until sauce
thickens, about 5 minutes. Add salt and pepper to
taste. Keep warm.
7. Preheat oven to 450 degrees.
8. Sprinkle salmon with salt and pepper to taste.
9. Place on lightly oiled heavy baking sheet.
10. Roast for 7 to 10 minutes or until fish flakes.
11. Sprinkle salmon with parsley. Serve over fig
sauce.
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