|2 tablespoons||Olive oil|
|4 cups||Thinly sliced and halved yellow onions, about 1 pound|
|1 cup (6 ounces)||Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna figs, stemmed and halved |
|½ cup||Red or white wine|
|½ cup||Chicken broth|
|1 tablespoon||Balsamic vinegar|
|1 tablespoon||Chopped fresh rosemary (or 1 teaspoon dried rosemary)|
|Freshly ground black pepper|
|1 - 1-1/3 pounds||Salmon fillets, skinned and cut into 4 portions|
Swirl olive oil in bottom of medium nonstick skillet. Add onions and sprinkle 1⁄2 tsp salt. Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
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.
Preheat oven to 450 degrees.
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.
Sprinkle salmon with parsley. Serve over fig sauce.