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1
For the fig jam: Soak the figs in the red wine for at least 2 hours and preferably overnight.
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2
Heat a large saute pan over high heat.
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3
Reduce the heat to medium and add the grapeseed oil, shallots, garlic and rosemary.
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4
Saute until the garlic begins to brown slightly on the edges.
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5
Add the figs and wine, the balsamic vinegar and brown sugar and bring to a simmer.
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6
Simmer the jam until the liquid has reduced by half and is syrupy.
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7
Season with salt and pepper.
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8
Transfer the jam to a food processor and pulse until chunky.
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9
Let the jam cool completely.
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10
For the sweet potatoes and Brussels sprouts: Heat a large cast-iron skillet over high heat.
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11
Add the grapeseed oil and allow it to heat up.
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12
Add the diced sweet potatoes, parsnips and carrots and cook on high to sear the potatoes, 5 to 7 minutes.
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13
Reduce the heat to medium-low and continue to cook the the vegetables, stirring regularly, until tender, about 20 minutes.
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14
Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices.
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15
Add the honey cook, stirring, to glaze the sweet potatoes, 3 to 4 minutes.
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16
The vegetables should be tender but not falling apart.
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17
For the lemon vinaigrette: Combine the lemon juice, dijon mustard, honey and garlic in a blender and puree.
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18
Slowly add the grapeseed and extra-virgin olive oil while the blender is running to emulsify the dressing.
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19
Add the oregano and parsley and let the blender run for a few seconds to mix the vinaigrette.
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20
Season with salt and pepper.
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21
Hold for plating.
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22
For the salmon: Season the salmon with salt and pepper on both sides.
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23
Heat a large skillet over high heat.
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24
Add the grapeseed oil and allow it to heat up.
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25
Place the salmon in the pan, making sure not to overcrowd the pan; cook in batches if necessary.
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26
Sear one side of the salmon until nicely browned, 3 to 4 minutes.
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27
Turn the salmon over and finish cooking until medium to medium-well, 2 to 3 minutes.
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28
To plate: Just before serving, heat the sweet potato mixture over high heat and add the Brussels sprout leaves.
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29
Cook until the leaves are tender, 2 to 3 minutes.
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30
Season with salt and pepper.
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31
Divide the root vegetables and Brussels sprouts among 6 plates, placing the vegetables in the center of the plates.
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32
Lay the salmon over the vegetables.
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33
Drizzle 1 to 2 ounces of the vinaigrette over and around the salmon.
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34
Top the salmon with 2 ounces of the fig jam and garnish the plates with the chopped parsley.
