- 2 salmon fillet portions (about 1 pound)
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- Freshly ground black pepper
- 2 teaspoons avocado oil or canola oil
- 2 teaspoons thinly sliced shallots or red onion
- 8 California Fresh Figs, halved
- 3 thyme sprigs
- 1/2 cup chicken bone broth
- 1 tablespoon + 1 teaspoon balsamic vinegar
- 1 1/2 teaspoons cold butter
Nutrition Facts (per serving): 534 calories, 20 g total fat (6 g saturated fat, 0 g trans fat), 358 mg sodium, 114 mg cholesterol, 41 g total carbohydrate (6 g fiber), 47 g protein, 9% DV iron, 7% DV calcium, 230% DV Vitamin D, 27% DV potassium.
Season the skinless sides of the salmon with salt, garlic powder, and pepper. Heat a large sauté pan on medium-high heat and add the oil. When the oil begins to shimmer, place salmon in the pan, skin sides down. Tilt the pan slightly to evenly coat the bottom of the fish with oil, gently pressing down on the centers. Reduce heat to medium and brown the salmon on one side and opaque almost halfway through, about 5 minutes. If the salmon is 1-inch or thicker, cover the salmon loosely with a lid or foil to cook the middle faster. Turn and cook through, about 5 minutes. Transfer salmon to a plate.
Return pan to medium-low heat. Gently sauté the shallots until translucent, about 1 minute. Add the figs in a single layer and the thyme. Add the broth and simmer to evaporate it by half to thicken. Remove the thyme. Turn off the heat and swirl in the balsamic and butter.
Serve the salmon with the figs and sauce.