Salmon With Fig Jam
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
39
Sourness
35
mins
Prep time (avg)
6
Difficulty
Ingredients:
340 g
Dried Fig (quartered)2 cups
Red Wine2 tbsps
Grapeseed Oil2 tbsps
Shallot (minced)1 clove
Garlic1 tbsp
Rosemary (fresh, chopped)1 cup
Balsamic Vinegar3 cup
Brown Sugar1 tsp
Dark Chili Powder1 pinch
Cayenne1 tbsp
Honey1 cup
Lemon Juice1 tbsp
Dijon Mustard1 cup
Extra-Virgin Olive Oil1 tbsp
Oregano (fresh, chopped)Directions:
1
For the fig jam: Soak the figs in the red wine for at least 2 hours and preferably overnight
2
Heat a large saute pan over high heat
3
Reduce the heat to medium and add the grapeseed oil, shallots, garlic and rosemary
4
Saute until the garlic begins to brown slightly on the edges
5
Add the figs and wine, the balsamic vinegar and brown sugar and bring to a simmer
6
Simmer the jam until the liquid has reduced by half and is syrupy
7
Season with salt and pepper
8
Transfer the jam to a food processor and pulse until chunky
9
Let the jam cool completely
10
For the sweet potatoes and Brussels sprouts: Heat a large cast-iron skillet over high heat
11
Add the grapeseed oil and allow it to heat up
12
Add the diced sweet potatoes, parsnips and carrots and cook on high to sear the potatoes, 5 to 7 minutes
13
Reduce the heat to medium-low and continue to cook the the vegetables, stirring regularly, until tender, about 20 minutes
14
Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices
15
Add the honey cook, stirring, to glaze the sweet potatoes, 3 to 4 minutes
16
The vegetables should be tender but not falling apart
17
For the lemon vinaigrette: Combine the lemon juice, dijon mustard, honey and garlic in a blender and puree
18
Slowly add the grapeseed and extra-virgin olive oil while the blender is running to emulsify the dressing
19
Add the oregano and parsley and let the blender run for a few seconds to mix the vinaigrette
20
Season with salt and pepper
21
Hold for plating
22
For the salmon: Season the salmon with salt and pepper on both sides
23
Heat a large skillet over high heat
24
Add the grapeseed oil and allow it to heat up
25
Place the salmon in the pan, making sure not to overcrowd the pan; cook in batches if necessary
26
Sear one side of the salmon until nicely browned, 3 to 4 minutes
27
Turn the salmon over and finish cooking until medium to medium-well, 2 to 3 minutes
28
To plate: Just before serving, heat the sweet potato mixture over high heat and add the Brussels sprout leaves
29
Cook until the leaves are tender, 2 to 3 minutes
30
Season with salt and pepper
31
Divide the root vegetables and Brussels sprouts among 6 plates, placing the vegetables in the center of the plates
32
Lay the salmon over the vegetables
33
Drizzle 1 to 2 ounces of the vinaigrette over and around the salmon
34
Top the salmon with 2 ounces of the fig jam and garnish the plates with the chopped parsley