Pan Fried Salmon with a Fig Butter and Guava Rosé White Balsamic Glaze Crowned with Sweet Caramelized Onion

Easy, beautiful, sweet yet tart. Great main course in minutes.

INGREDIENTS:

1/3 white sweet onion sliced thinly

2, 6-ounce salmon filets, patted dry

2 t oil + 2 T unsalted butter

1 t kosher salt + ½ t black pepper

Sprig of rosemary

¼ C fig butter or good fig jam

¼ C Guava Rose White Balsamic Vinegar

METHOD:

• Heat butter and oil in saucepan. Add the onions. Cook on medium until soft and browned, or caramelized. Remove and set aside.
• Salt and pepper each filet.
• Mix the fig butter, or fig jam with the equal part of white balsamic. Stir to incorporate. Set aside.
• Heat saucepan to high heat. Add oil and butter. Add salmon, skin side down. Place rosemary sprig on top to perfume dish. Sear for about 4 minutes. Turn over. Cook until desired doneness. I like medium. Slather with the fig mixture. Let heat through. Serve over your favorite vegetables and top with a crown of the caramelized onions.