Friday, October 25, 2019

Pan-Seared Salmon with Cranberry-Fig Sauce


With the holidays right around the corner, I love coming up with festive dishes that don't take all day to prepare. Cranberries were a big staple in my family growing up. I'm reminded of this every time they go on sale and my dad has around 30 bags in his freezer, haha! But they are delicious so I can't blame him. 

This cranberry sauce in particular is the perfect balance of tart and sweet. The fig jam adds wonderful flavor without making it too sweet. This sauce would also be great on chicken breast or pork tenderloin.

Serve this dish with mashed sweet potato or wild rice.





1. Melt butter and olive oil in a large skillet over medium-high heat. Season salmon filets with salt and place in the hot pan. Cook for 4 minutes per side, or until golden brown and flaky. Transfer to a plate.



2. Add onion and cranberries to the same pan and saute until the cranberries start to pop, about 5 minutes. Add balsamic vinegar, orange zest/juice and fig preserves and cook for 2 minutes longer.






3. Finish the sauce with fresh rosemary. Spoon sauce over each salmon filet and serve.






Pan-Seared Salmon with Cranberry-Fig Sauce
Serves 4

All you need:
1 tablespoon butter
1 tablespoon olive oil
4 (6-8 oz.) salmon filets, skin removed
Salt, to taste
1/2 sweet onion, sliced
1 cup fresh cranberries
1/4 cup balsamic vinegar
Zest and juice of 1 orange
2 tablespoons fig preserves
2 teaspoons fresh rosemary leaves

All you do:
1. Melt butter and olive oil in a large skillet over medium-high heat. Season salmon filets with salt and place in the hot pan. Cook for 4 minutes per side, or until golden brown and flaky. Transfer to a plate.
2. Add onion and cranberries to the same pan and saute until the cranberries start to pop, about 5 minutes. Add balsamic vinegar, orange zest/juice and fig preserves and cook for 2 minutes longer.
3. Finish the sauce with fresh rosemary. Spoon sauce over each salmon filet and serve.

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