Salmon With Fig Jam Recipes

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FIG CRUSTED SALMON RECIPE - (4/5)



Fig Crusted Salmon Recipe - (4/5) image

Provided by á-114869

Number Of Ingredients 8

1 pound salmon - cut into portions
3 dried figs- chopped
1 date - pitted
1/2 cup water
1/8 t cinnamon powder
1/4 t pink himalayan salt
1/2 T garlic powder
1/4 cup orange juice - fresh squeezed

Steps:

  • (1) preheat oven to 350F (2) line a roasting pan with parchment paper and place salmon (skin side down) on paper (3) Make fig topping- Place all other ingredients in a saucepan and bring to a low boil. Simmer 5 minutes, or until most of the liquid is cooked off. Transfer to a food processor and process to a smooth consistency. (4) evenly spread the fig topping on the fish (5) bake for 18-22 - depending on thickness of salmon pieces and how well done you like your salmon. I prefer mine slightly undercooked, so take it out after about 18 minutes. (6) let salmon rest on stovetop or counter for 3-4 minutes to finish cooking (7) serve with roasted veggies and simple salad for a complete meal.

SALMON IN FIG LEAVES



Salmon in Fig Leaves image

While this salmon dish evokes pure summer in California, it's easily done almost anywhere. The salmon is king salmon, and its season is summer, which coincides perfectly with the ripening of figs in all but the northernmost parts of the country. There is nothing better than a good fig, but for this recipe, incorporate the underused leaves, which make a perfect package for the fish, contributing a kind of nutty flavor to it.

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield 6 servings

Number Of Ingredients 5

1 2-pound king-salmon fillet, skinned
Olive oil
Salt and pepper
8 large fig leaves
Fennel fronds, preferably wild

Steps:

  • Preheat the oven to 350. Cut the salmon into 6 equal portions. Coat lightly with olive oil, and season with salt and freshly ground pepper.
  • Wash the fig leaves, and leave them moistened. Place 4 on a baking sheet, and lay the salmon pieces on top. Scatter small pieces of fennel frond on top of the fish, and cover with the remaining fig leaves. Bake in the upper part of the oven until the fish is just cooked through, 10 to 12 minutes, then transfer the salmon to a serving platter immediately. Serve with blanched new potatoes and green beans, tomatoes, cucumber, hard-cooked eggs and aioli.

SALMON WRAPPED IN FIG LEAVES



Salmon Wrapped in Fig Leaves image

This heart-healthy salmon recipe is courtesy of Michael Pollan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 5

4 pieces (3 to 4 ounces each) boneless, skinless salmon
Olive oil
Coarse salt and freshly ground pepper
4 fig leaves
1/2 pound kale, torn into small pieces

Steps:

  • Preheat oven to 350 degrees.
  • Drizzle salmon with olive oil and season with salt and pepper. Wrap each piece of salmon in a fig leaf and place on a baking sheet. Transfer to oven and bake until cooked through, 10 to 12 minutes. Set aside and keep warm.
  • Place olive oil in a spray bottle and spray kale with olive oil; season with salt and pepper. Place kale on a baking sheet and transfer to oven. Bake until kale is crispy, about 8 minutes. Divide kale evenly between 4 plates. Unwrap salmon and serve immediately on fig leaves with kale.

ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS



Roasted Salmon With Caramelized Onions and Figs image

Make and share this Roasted Salmon With Caramelized Onions and Figs recipe from Food.com.

Provided by Sharon123

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb yellow onion, 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 fillet, skinned and cut into 4 portions
chopped parsley

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.

PAN-SEARED SALMON WITH FRESH FIG AND BALSAMIC REDUCTION



Pan-Seared Salmon with Fresh Fig and Balsamic Reduction image

Salmon is pan-seared with a few spices and then placed over pasta. The pasta and salmon are then smothered in the fig and balsamic reduction.

Provided by LuLuinthekitchen

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 cup rotini pasta
2 tablespoons salted butter
1 cup chopped fresh figs
½ cup balsamic vinegar
½ cup chicken stock
1 tablespoon honey
1 tablespoon chopped fresh thyme
2 (5 ounce) salmon fillets
salt and ground black pepper to taste
1 tablespoon salted butter

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
  • While the pasta is cooking, melt 2 tablespoons butter in a skillet over medium heat. Add figs and saute in melted butter until browned, 3 to 5 minutes. Add balsamic vinegar, chicken stock, honey, and thyme; bring to a simmer. Simmer until sauce begins to thicken, about 3 minutes. Lower heat and keep warm.
  • Meanwhile, season salmon with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat. Add salmon and sear both sides in the hot skillet. Reduce heat to medium and cook until fish flakes easily with a fork, about 7 minutes.
  • Divide pasta between two plates. Top with salmon fillets and pour equal amounts of reduction over each dish.

Nutrition Facts : Calories 650.1 calories, Carbohydrate 65.6 g, Cholesterol 109.8 mg, Fat 26.7 g, Fiber 3.9 g, Protein 37.6 g, SaturatedFat 13 g, Sodium 228.7 mg, Sugar 32.2 g

SALMON WITH CARAMELIZED ONION AND FIG SAUCE



Salmon With Caramelized Onion and Fig Sauce image

Make and share this Salmon With Caramelized Onion and Fig Sauce recipe from Food.com.

Provided by chia2160

Categories     Low Cholesterol

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb onion, sliced
salt & pepper
2 tablespoons olive oil
1 cup dried fig, sliced in half
1/2 cup white wine
1/2 cup chicken stock
1 tablespoon balsamic vinegar
1 teaspoon rosemary
4 (6 ounce) salmon fillets
fresh parsley (to garnish)

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.

Nutrition Facts : Calories 450.2, Fat 15, SaturatedFat 2.5, Cholesterol 78.3, Sodium 180, Carbohydrate 36.9, Fiber 5.6, Sugar 24, Protein 37.8

SALMONBERRY JAM



Salmonberry Jam image

Traditional and delicious homemade salmonberry jam.

Provided by DelightfulDines

Time P1DT35m

Yield 112

Number Of Ingredients 3

4 cups salmonberries
6 ½ cups white sugar
1 (2 ounce) package powdered fruit pectin

Steps:

  • Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Crush berries. Place 1/2 crushed fruit into sieve or cheesecloth to remove some seeds if desired. Transfer all berries to a large pot.
  • Stir in sugar and bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat.
  • Skim off any foam with metal spoon. Ladle quickly into the prepared jars, filling within 1/8 inch of tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 12 g, Fiber 0.1 g, Sodium 0.6 mg, Sugar 11.8 g

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