Fri
13
Jun '08
Looking for a sophisticated summertime friendly recipe that won’t heat up your kitchen? Try making Salmon With Figs, Saba and Watercress from Chef David Pasternak for the Washington Post.
Ingredients:
2 tablespoons saba or top-quality balsamic vinegar
1/2 cup extra-virgin olive oil, plus more for coating the fish
Sea salt
Freshly ground black pepper
2 bunches watercress, rinsed and dried
4 6-ounce skin-on salmon fillets (24 ounces total), pin bones removed
8 ripe figs, halved
How to Make Salmon With Figs, Saba and Watercress
See More of Hugging the Coast’s Fish For Friday Recipes
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