I've been drooling over this recipe for weeks, but kept holding off because I wasn't sure about the figs. The only fig I'd ever tasted came in the form of a Newton, so I wasn't sure what the fresh variety tasted like, how to cook them, or even when and where I could find these elusive fruits... Well, when I saw baskets of fresh figs at the grocery store, I threw inhibition to the wind and dove in! Trust me, you'll love this dish!!
8-12 fresh figs
4 salmon filets pieces, skin and pin bones removed
2 tablespoons honey
2 teaspoons butter, melted
1 teaspoon powdered mustard
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
1 tablespoon cranberry juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh parsley
1 teaspoon honey
1/3 cup olive oil
salt and freshly ground black pepper
1/4 cup dried cranberries
For the vinaigrette: Combine the juices, vinegar, shallots, rosemary, parsley, and honey. Whisk in the olive oil and season to taste with salt and pepper. Stir in the cranberries and let sit at room temperature for 4 hours or refrigerate overnight.
Cut the figs into halves or quarters, depending on their size, and put them in a medium bowl. Season with a little salt and pepper, toss with 1 tablespoon vinaigrette, and set aside at room temperature.
Shortly before serving, preheat the broiler and set the top oven rack about 4 inches below the element. Oil a broiler pan. Season the salmon with salt and pepper and set the fish flat side down on the broiler pan. Stir together the honey, butter, powdered mustard, and cayenne in a small bowl and brush about half the mixture on the fish.
Broil the salmon for 4 to 5 minutes. Take the pan from the oven and brush the remaining honey mixture on the fish. Scatter the fig pieces around the salmon on the broiler pan and continue broiling until the salmon has a touch of translucence in the center of the thickest part and the figs are warmed, about 2 to 3 minutes longer.
Arrange the salmon in the center of individual plates and surround with the figs. Spoon the vinaigrette around the salmon, sprinkle with parsley, and serve.
Recipe adapted from Celebrate the Rain by the Junior League of Seattle.