½ cup loosely packed Italian flat leaf parsley, chopped finely
3 Tbsp balsamic vinegar
1 Tbsp honey
Instructions
Salmon
Preheat oven to 400 degrees F.
Line a sheet pan with aluminum foil and spread oil over it.
Spread oil over salmon and place skin-side down on foil.
Sprinkle with salt and pepper.
Bake at 400 degrees F for 10 minutes.
Balsamic fig pine nut reduction
Heat 1 ½ Tbsp oil in a medium skillet over medium heat.
Add shallots, pine nuts and figs and cook stirring frequently about 3 minutes until shallot is soft and pine nuts have started to brown.
Add garlic and stir briefly (about 20 seconds) until aroma comes.
Add balsamic vinegar and honey.
Reserve 1 Tbsp of the chopped parsley for garnishing and add the rest to the pan, stirring for about 30 seconds until vinegar is just slightly reduced and syrupy.
Remove from heat.
Top salmon with fig, pine nut reduction and sprinkle reduction with reserved parsley.
Recipe by Savory Nature at http://savorynature.com/2014/02/19/salmon-balsamic-glazed-figs-pine-nuts/