Please consult the OU's guidelines for checking fruits and vegetables.

Roasted Salmon with Caramelized Onions and Figs
This recipe is kosher for Passover.
Roasted Salmon with Caramelized Onions and Figs Eileen Goltz | Pareve
55 minutes 15 minutes
40 minutes
4 servings

  • 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. Preheat oven to 450°F.
  2. 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.
  3. Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
  4. 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.
  5. 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.
  6. Sprinkle salmon with parsley.
  7. Serve over fig sauce.

This recipe can be doubled or tripled.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill or parsley for use in soups wash them thoroughly and place in a cooking bag.