SALMON WITH FIG JAM

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Salmon with Fig Jam image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 5h5m

Yield 6 servings

Number Of Ingredients 32

12 ounces dried figs, quartered
2 cups red wine
2 tablespoons grapeseed oil
2 tablespoons minced shallots
3 cloves garlic, sliced
1 tablespoon fresh rosemary, chopped
1 cup balsamic vinegar
3/4 cup brown sugar
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
2 cups peeled and large-diced sweet potatoes
1 cup peeled and large-diced parsnips
1 cup peeled and large-diced carrots
1 teaspoon dark chili powder
1 pinch cayenne
1/4 cup honey
12 Brussels sprouts, leaves picked
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 clove garlic
1/2 cup grapeseed oil
1/4 cup extra-virgin olive oil
1 tablespoon fresh oregano, chopped
1 tablespoon fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
Six 7-ounce fillets coho salmon
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
1/4 cup fresh flat-leaf parsley, chopped

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.

Humdan Waseem
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I thought this recipe was great!


Esther Scott
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This recipe was okay, but not as good as I had hoped.


Due beauty Cream
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This recipe was a disaster! The salmon was overcooked and the fig jam glaze was too sweet.


Tanya Kondzielski
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The salmon was a bit dry, but the fig jam glaze was delicious.


Rana Noorali
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This dish was a bit too sweet for my taste, but the salmon was cooked well.


Hi Azhar
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I'm not a big fan of salmon, but this recipe changed my mind. The fig jam glaze was a game-changer, and the salmon was cooked to perfection.


Zsolti
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This recipe was easy to follow and the results were amazing! The salmon was flaky and moist, and the fig jam glaze was the perfect finishing touch.


Bruce Morrison
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I thought this recipe was great! The salmon was cooked perfectly and the fig jam glaze was delicious. I would definitely make this again.


Ismaeel Qadri Ismaeel Qadri
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This recipe was okay, but not as good as I had hoped. The salmon was a bit bland, and the fig jam glaze didn't really add much flavor.


Phathutshedzo Maphaha
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This recipe was a disaster! The salmon was overcooked and the fig jam glaze was too sweet. I won't be making this again.


Subarna Shekh
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The salmon was a bit dry, but the fig jam glaze was delicious. I think I'll try cooking the salmon for a shorter amount of time next time.


Zeeshan Ahma
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This dish was a bit too sweet for my taste, but the salmon was cooked well. I think I'll try it again with a different glaze next time.


Sadeo Prienc
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I'm not usually a big fan of salmon, but this recipe changed my mind. The fig jam glaze was a game-changer, and the salmon was cooked to perfection. I'll definitely be making this again.


Monkuseen xxx “Arlomonk” Double talk
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This recipe was easy to follow and the results were amazing! The salmon was flaky and moist, and the fig jam glaze was the perfect finishing touch. Highly recommend!


Natural Forever Beauty
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Just made this for dinner and it was fantastic! The salmon was cooked perfectly and the fig jam glaze was incredible. I will definitely be making this again.


Eyad Ragab
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I tried this recipe last night and it was a hit with my family! The salmon was moist and flavorful, and the fig jam added a touch of sweetness that balanced out the savoriness of the fish. Definitely a keeper!


Sp Shanto
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Wow! This salmon dish turned out amazing! The fig jam glaze was the perfect complement to the salmon, and the crispy skin was just heavenly. Will definitely be making this again.


Zodwa Gumede
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This salmon with fig jam recipe was an absolute delight! The combination of flavors was exquisite, and the salmon was cooked to perfection. I highly recommend this recipe to anyone looking for a delicious and impressive meal.