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Salmon is pan-seared with a few spices and then placed over pasta. The pasta and salmon are then smothered in the fig and balsamic reduction.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Fig and Balsamic Reduction:
Salmon:

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.

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  • While the pasta is cooking, melt 2 tablespoons butter in a skillet over medium heat. Add figs and saute in melted butter until browned, 3 to 5 minutes. Add balsamic vinegar, chicken stock, honey, and thyme; bring to a simmer. Simmer until sauce begins to thicken, about 3 minutes. Lower heat and keep warm.

  • Meanwhile, season salmon with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat. Add salmon and sear both sides in the hot skillet. Reduce heat to medium and cook until fish flakes easily with a fork, about 7 minutes.

  • Divide pasta between two plates. Top with salmon fillets and pour equal amounts of reduction over each dish.

Cook's Note:

You can use olive oil in place of butter. If you want a thicker sauce, leave out the chicken stock.

Nutrition Facts

650 calories; protein 37.6g; carbohydrates 65.6g; fat 26.7g; cholesterol 109.8mg; sodium 228.7mg. Full Nutrition
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