Pan-Seared Salmon with Cranberry-Fig Sauce
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 sauté 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.