Figs are a few of my favorite things.
This is a sponsored post written by me on behalf of Dalmatia Spreads ! All opinions and text are 100% mine. Thanks so much for supporting the brands that support Hall Nesting!
I can’t believe all of those years I claimed I didn’t like figs mainly because of fig newtons (even though I don’t even remember having one). But the first time I was really introduced to figs was up in Indy with this recipe. Because of that recipe I became a little obsessed with figs.
I make this appetizer at almost every party and have this sandwich more times than I should probably admit. Then I came into the dilemma what do I do when figs are out of season? Then Dalmatia Spreads entered the picture. I am not joking when I say it changed my world. You can have it on some crackers with cheese, put it in drinks, and yes put it on salmon!
When we went to the beach a few months ago I made this same dish with snapper and pecans. But since I already have a snapper and pecans dish I knew it needed a little more pizzazz. First I wanted to choose a fish that’s more readily available (ie you don’t see a lot of snapper in the grocery stores in December). And since I already knew pistachios and figs go well together in true food blogger fashion we added some bacon! This recipe can serve up to 5 people depending on the sizes of the fillets or as few as 3 if you want more spread on your salmon.
As if I didn’t love this fig spread enough I was fortunate to try a few more samples of their other products and it got my wheels spinning of what I could do with them! I see lots of sour cherry spread, quince spread and even some red pepper spread in my future.
Salmon with Figs, Bacon and Pistachios
- 3-5 * salmon fillets
- 5 strips bacon
- 1/4 cup diced onion
- 4 oz Dalmatia fig spread
- 1/4 cup white wine
- 1/4 cup pistachios shelled and chopped
- Preheat oven to 350 degrees.
- Fry bacon.
- Remove bacon from pan and set aside. Drain pan. Add onions to pan and sauté for 2 minutes. While cooking, crumble bacon.
- Pour wine into pan to deglaze. Add fig spread, bacon and pistachios. Cook for 4 minutes over medium low heat.
- Season salmon fillets with salt and pepper. Cover fish with fig mix.
- Bake for 20-25 minutes, until fully cooked through.