Herbed Salmon And Figs
Caramelized onion is a wonderful complement to any fish dish. Here I’ve combined it with figs, which give succulent salmon steaks a particular sweetness, and the gorgeous aromatic herb rosemary. Now it’s the BBQ season, it’s worth remembering that salmon cooks very well over hot coals.
The fig sauce can be prepared the previous day and warmed up just as you put the fish on to cook. Or serve it cold. It tastes just as good.
3 tbsp olive oil
1 medium onion, very finely chopped
75g/ 3 oz ready-to-eat dried figs, chopped
100ml/ 3 ½ fl oz fish or vegetable stock
3 large sprigs rosemary leaves, very finely chopped
2 salmon steaks
First prepare the sauce. Heat the oil in a large frying pan. Add the onions and sweat gently until soft but not brown – about eight minutes. Stir in the figs, stock and rosemary. Bring to a boil, then simmer until the sauce thickens – about six minutes.
While the sauce is thickening, brush the salmon with olive oil, season with pepper and a good herb salt like Herbamare (correct sp) and cook on a pre-heated griddle or non-stick frying pan, skin side down, for about eight minutes until the flesh flakes easily.
Arrange the salmon on two plates and serve with the sauce on the side.
I very rarely add salt to anything I cook – except for boiled eggs, which I couldn’t eat without my soldiers dipped in coarse sea salt. Some dishes, however, do need the piquancy of salt, so I usually use a herb based natural condiment like the organic Herbamare made by the famous Swiss company, BioForce. Thanks to the added herbs you need much less which reduces the amount of salt you eat.
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