Salmon with Fig Jam Recipe | Robert Irvine

Ingredients

• 12 ounces dried figs, quartered
• 2 cups red wine
• 2 tablespoons grapeseed oil
• 2 tablespoons minced shallots
• 3 cloves garlic, sliced
• 1 tablespoon fresh rosemary, chopped
• 1 cup balsamic vinegar
• 3/4 cup brown sugar
• Kosher salt
• freshly ground black pepper
• 2 cups peeled and large-diced sweet potatoes
• 1 cup peeled and large-diced parsnips
• 1 cup peeled and large-diced carrots
• 1 teaspoon dark chili powder
• 1 pinch cayenne
• 1/4 cup honey
• 12 Brussels sprouts, leaves picked
• 1/4 cup lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 clove garlic
• 1/2 cup grapeseed oil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh flat-leaf parsley, chopped
• Six 7-ounce fillets coho salmon
• 1/4 cup fresh flat-leaf parsley, chopped