Figgy Balsamic Salmon
with Roasted Carrots & Thyme Potatoes
- Fish
- Milk
You’ve likely come across figs baked into desserts, dried and nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll transform the tender pork filet it’s drizzled on top of.
Ingredients
¼ ounce
Thyme
¼ ounce
Thyme
¼ ounce
Thyme
12 ounce
Carrot
12 ounce
Carrot
12 ounce
Carrot
5 teaspoon
Balsamic Vinegar
5 teaspoon
Balsamic Vinegar
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
1 unit
Chicken Stock Concentrate
1 unit
Chicken Stock Concentrate
1 unit
Fig Jam
1 unit
Fig Jam
1 unit
Fig Jam
12 ounce
Russet Potato
12 ounce
Russet Potato
12 ounce
Russet Potato
1 unit
Shallot
1 unit
Shallot
1 unit
Shallot
10 ounce
Salmon
(Contains: Fish)
10 ounce
Salmon
(Contains: Fish)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Dice potato into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.
Toss potato on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper.
Toss carrots on empty side with a drizzle of oil, salt, and pepper.
Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.
While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step).
Transfer to a second baking sheet.
Roast pork on middle rack until cooked through, 10-12 minutes.
Transfer pork to a cutting board and let rest a few minutes, then thinly slice crosswise.
Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 3-4 minutes.
Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes.
Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Divide potato, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
