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Roasted Salmon with Caramelized Onions and Figs
This recipe is kosher for Passover.
Roasted Salmon with Caramelized Onions and Figs Eileen Goltz |

  • 1 to 1⅓ lb. salmon filet, skinned and cut into 4 portions
  • 2 Tablespoons olive oil
  • 1 lb. yellow onions halved and thinly sliced to measure 4 cups
  • Salt
  • 1 cup (6 oz.) Mission or Calimyrna figs, stemmed and halved
  • ½ cup red or white wine
  • ½ cup pareve chicken or vegetable broth
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • Freshly ground black pepper
  • Chopped parsley

  1. 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.
  2. Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
  3. 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.
  4. Preheat oven to 450 °F. 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.
  5. Sprinkle salmon with parsley.
  6. Serve over fig sauce.
This recipe can be doubled or tripled.