Being a fig lover, I am always attracted to recipes with this tasty little fruit in them. Some years ago, I started using the Kraft Fig Balsamic Dressing and it became one of my favorites.
Salad dressings have started catering to consumer demand for thoughtfully crafted products made with natural ingredients. Fig balsamic dressing can be used in numerous ways. It has a tangy and delicately sweet, caramelized fig flavor that works as a glaze for roasted or grilled pork, sauteed chicken and baked salmon. You can brush it on in the last few minutes of cooking or add a little to the skillet, just to coat your saute.
This balsamic vinaigrette has enough flavor to dress a salad on its own or use over roasted veggies, aged & soft cheeses or in soups. For dessert try drizzling some over fruit & Greek yogurt or ice cream. It’s amazing!
This glazed salmon is an excellent meal served with rice or roasted potatoes.
| Servings |
|
- 1/2 tsp olive oil
- 1/2 cup baby carrots, cut lengthwise in half
- 1 small zucchini, cut into match-like sticks
- 2 - 225 gm EACH salmon fillets, skin-on
- 2 Tbsp Olive Oil Fig Balsamic Dressing
- 1 Tbsp honey
- 1 Tbsp light 100% Parmesan cheese, grated
- 1 Tbsp fresh basil, chopped
Ingredients
|
Rate this recipe!
|
- Heat oil in a large skillet on medium-high heat. Add vegetables; cook 2 minutes, stirring occasionally. Spoon vegetables to one side of skillet. Add salmon, flesh side down, to other side of skillet; cover. Cook on medium heat 8 minutes or until fish flakes easily with fork, turning after 4 minutes.
- Transfer fish & vegetables to a plate; cover to keep warm. Add dressing & honey to skillet; cook & stir 30 seconds or until heated through.
- Pour dressing mixture over fish. Top vegetables with Parmesan & fresh basil.