with Figs

Prep time: 15 mins    Cook time: 25 mins    Serves: 4


4 x 150g fillets skinless salmon

2tbs olive oil

1 1/2 tsp sumac

2 fresh figs, halved

1tbs balsamic vinegar

Fig & Red Wine Sauce

6 figs, diced

2 shallots, thinly sliced

250ml red wine

1tsp caster sugar 

20g cold butter, chopped


2tsp olive oil

2tsp lemon juice

100g baby rocket

2 fresh figs, diced

4tbs toasted macadamias, chopped


  1. To make sauce, place diced figs, shallots, red wine and sugar in a small saucepan. Bring to a boil. Simmer until reduced by one third. Strain and discard solids.
  2. Return liquid to pan and simmer until slightly thickened. Whisk in butter a cube at a time, until sauce is thick and glossy.
  3. Preheat oven to 180C.
  4. Place salmon on an oven tray lined with baking paper. Rub all over with oil and sumac. Season.
  5. Roast for about 8 minutes or until medium rare. Stand for 5 minutes to rest.
  6. To make salad, toss all ingredients in a bowl. Season.
  7. Heat a lightly oiled frying pan over medium heat. Cook halved figs, cut-side down, until lightly browned and tender. Add vinegar. Cook until lightly caramelised.
  8. Serve salmon, salad and caramelised figs with sauce.