Salmon Fillet With Caramelised Onion

• 3 medium onions, sliced thinly
• 4 salmon fillets
• salt & pepper, to season
• 2 tablespoons olive oil, divided use
• 6 -7 tablespoons fig preserves
• 1/2 cup white wine
• 1/2 cup water
• 1 teaspoon instant chicken bouillon granules
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon fresh rosemary, chopped finely
• fresh parsley, and
• 1 sprig fresh rosemary, to garnish (optional)

1. Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min's, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
2. Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
3. Season with salt and pepper and add rosemary, stir to combine.
4. For the Salmon.
5. Season salmon fillets on both sides with salt and pepper.
6. Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
7. As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
8. Serve fish topped with onion and your favourite side dish.

onions, salmon, salt, olive oil, preserves, white wine, water, instant chicken, balsamic vinegar, honey, fresh rosemary, fresh parsley, rosemary

Taken from www.food.com/recipe/salmon-fillet-with-caramelised-onion-351817 (may not work)