HONEY-ROASTED SALMON WITH FIGS, PICKLED SHALLOTS & PISTACHIOS

HONEY-ROASTED SALMON WITH FIGS, PICKLED SHALLOTS & PISTACHIOS

SUMMER SALMON … it’s all FIG-ured out.

This dish is what happens when late-summer figs meet salmon and a little heat. The honey-roasted fruit softens into jammy pockets of sweetness, the salmon stays buttery with a basil-infused finish, and the quick-pickled shallots add just enough zing to keep everything balanced. Add the crunch from chopped up pistachios and it’s the kind of plate that looks rustic, tastes composed, and comes together without too much fuss—perfect for a late summer dinner that feels special, but not showy.

HONEY-ROASTED SALMON WITH FIGS, PICKLED SHALLOTS & PISTACHIOS

HONEY-ROASTED SALMON WITH FIGS, PICKLED SHALLOTS & PISTACHIOS

Yield: 2-4 Servings
Author:
Prep time: 20 MinCook time: 20 MinInactive time: 10 MinTotal time: 50 Min

Sweet and vinegary, eat this salmon dish as is or place all of its elements over crunchy lettuce for an elevated dinner salad.

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Ingredients

KITCHEN TOOLS

Instructions

TO ROAST YOUR FIGS
  1. Preheat your oven to 375º.
  2. In your mixing bowl, toss your figs in 2 tablespoons of olive oil and 2 tablespoons of honey. Transfer them, minus the excess liquid, onto a sheet pan. Reserve the excess oil-honey mixture, we're going to use it to coat your salmon.
  3. Roast the figs in the oven for until soft, blistered, and caramelized around the edges—about 20 minutes.
TO QUICK PICKLE YOUR SHALLOTS
  1. Place your sliced shallot in a mason jar. Pour white vinegar over them just until they are fully covered. Drizzle 1 tablespoon of honey in there too. Close the jar and shake. Let it sit while everything else cooks—instant pickling!
TO SEASON & SEAR YOUR SALMON
  1. Remove the skin from the salmon, then cut the fillet into four evenly sized pieces. Coat them in the reserved olive oil-honey mixture from the figs and then season with salt and pepper.
  2. Heat a tablespoon of grapeseed oil in your skillet over medium-high heat. Once shimmering, add the salmon pieces, presentation side down. Sear until golden on the underside—about 3 to 4 minutes.
  3. Flip the salmon, add unsalted butter to the pan. Sprinkle chopped basil over your salmon filets. Tilt the pan and spoon the melted herby butter over the salmon until it reaches an internal temp of 135º (check the center of your filet with a meat thermometer.
  4. Transfer the salmon to a plate and let it rest for 5 minutes.
TO PLATE BEAUTIFULLY
  1. Lay down about three-quarters of your pickled shallots in a swooshy pile. Nestle the seared salmon on top. Tuck in your roasted figs, cutting a few in half for visual interest.
  2. Spread the remaining shallots delicately over parts of your salmon, sprinkle on extra chopped basil and pistachios, then finish with a flirty drizzle of honey.
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