(NAPS)—Treat that special someonein yourlife to an elegant, yet easy, dinner of Roasted Salmon with Caramelized Onions, Figs and Red Wine, fresh green beans and orzo pasta. A meal that celebrates a special occasion and your desire to eat more health- fully, may be the best gift you can give. Fresh, bright pink salmon simply roasted sits atop a ruby- red “sauce” of caramelized onions and sweet, golden California Cal- imyrna figs. The sauce is fla- vored with a full-bodied red wine, a touch of balsamic vinegar and some fresh rosemary. Hearthealthy California dried figs pro- vide most of the eight grams of dietary fiber in this dish, as well as calcium, iron, potassium and health-promoting antioxidants; the onions and red wine also contribute a healthy dose of anti- oxidants; and the salmon adds For a special dinner, serve heart-healthy Roasted Salmon with Caramelized Onions, Figs and Red Wine. 1 poundyellow onions, ful dish delivers on all levels— flavor, eye appeal, texture and halved and thinly sliced to measure 4 cups Salt 1 cup (6 ounces) Blue golden-brown Calimyrnas and Sun-Maid Mission or Calimyrnafigs, stemmed omega-3 fatty acids. This beauti- stellar nutritional value. California dried figs, both dark purple Missions, are versatile and equally at home in en- tres, desserts, salads and side dishes. If you’re looking for a healthy, portable snack to keep handy during the long winter months, figs are the answer. Five to six California dried figs pro- vide approximately five grams of dietary fiber or 20 percent of your daily value along with eight per- cent of your daily value for iron, six percent for calcium and seven percent for potassium, which can help keep your blood pressure normal. Roasted Salmon with Caramelized Onions, Figs and Red Wine 2 tablespoonsolive oil Ribbon Orchard Choice or and halved % cup red or white wine % cup chicken broth 1 tablespoon balsamic vinegar 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary Freshly ground black pepper 1 to 14% poundssalmonfilet, skinned and cutinto 4 portions Choppedparsley Swirl olive oil in bottom of medium nonstick skillet. Add onions and sprinkle '% tea- spoon salt. Cover and cook over medium-low heat, stirring occasionally, until onionsare soft, about 10 minutes. Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes. Stir in figs, wine, broth, vine- gar and fresh rosemary. Increase heat to high and simmer until sauce thickens, about 5 minutes. Add salt and pepper to taste. Keep warm. Preheat oven to 450F. Sprinkle salmon with salt and pepper to taste. Place on lightly oiled heavy baking sheet. Roast for 7 to 10 minutes or until fish flakes. Sprinkle salmon with parsley. Serve over fig sauce. Makes 4 servings. Nutrients per serving: Calories 416; Protein 26g; Fat 15g; Carbo- hydrate 39g; Cholesterol 64mg; Dietary Fiber 8g; Sodium 549mg; Daily Value: 4 percent vitamin A, 20 percent vitamin C, 15 percent iron and 10 percent calcium. Check the Valley Fig Growers Web site, www.valleyfig.com, for morerecipes.
