Oven Baked Salmon with Fig Soy Ginger Glaze

You can find many reasons to love this oven baked salmon especially if you’re looking for a weeknight dinner idea. It’s ready in 20 minutes and a mix of Asian ingredients that pair with autumn flavors of sweet potatoes or winter squash as well as a side of rice (or riced cauliflower if you’d prefer). The California Figs are the star on this ginger glazed salmon—both the figs tiled and baked on the salmon and those spooned on top afterwards. They soak up the sauce and add a bit of umami.

Oven Baked Salmon with Fig Soy Glaze

Oven Baked Salmon with Fig Soy Ginger Glaze

Course Main Course
Servings 4 servings
Calories 330 kcal

Ingredients

  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon orange zest
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid Golden Figs, stemmed and sliced width-wise
  • 1 pound salmon filets, cut into 4 slices
  • 3 sprigs chives, chopped
  • 1 teaspoon black sesame seeds

Instructions

  1. Preheat the oven to 400 degrees F. Line a half baking sheet with parchment paper.

  2. Heat the honey, soy sauce, rice vinegar, and zest until hot to the touch. Whisk until smooth, stirring in the ginger and figs.

  3. Place the salmon filets on the prepared baking sheet. Spoon half the figs into a small bowl. Tile the remaining figs and pour the sauce onto the filets. Bake for 20 minutes. Garnish with the chives and sesame seeds, spooning the additional figs on or around the salmon once serving.

Recipe and photo by Annelies Zijderveld

 

White Chocolate Fig Ice Cream

Making California Fig ice cream is as simple as using this white chocolate ice cream recipe by chocolate expert (and fig fan), Alice Medrich.

Summers are meant for ice cream. We love dark chocolate with mission figs, but have you ever tried white chocolate with golden figs? The idea of a rich chocolatey fig ice cream was too irresistible not to pursue, so we enlisted the expertise of Alice Medrich for a white chocolate ice cream recipe with spiced candied figs studding each spoonful. If you like the combination of white chocolate with California Figs, then this fig bar cookies recipe will easily win you over. Or, while you’re at it, we’ve got more Alice Medrich recipes including the best rugelach recipe and don’t miss how to make fig squares–this is a favorite Alice Medrich recipe of ours! But don’t take our word for it, pick up some California dried figs to make something sweet.  

White Chocolate Fig Ice Cream

Course Dessert
Servings 8 servings

Ingredients

For the Ice Cream Base

  • 3 large egg yolks
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • Scant 1/4 teaspoon salt (I use fine sea salt)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3/4 teaspoon vanilla extract
  • 6 ounces (170 grams) white chocolate (not baking chips), coarsely chopped

For Spiced Figs

  • 1 cup (6 ounces) lightly packed, Sun-Maid California Calimyrna Dried Figs, stemmed, chopped into ¼ to ½-inch pieces
  • 3/4 cup water
  • 3 tablespoons honey
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 3/8 teaspoon ground cinnamon
  • 3/8 teaspoon ground cardamom
  • 1/8 teaspoon salt

EQUIPMENT

  • Fine mesh strainer
  • Instant-read thermometer
  • Ice cream machine

Instructions

Make the ice cream base:

  1. Set the strainer over a medium bowl near the stove for the finished ice cream base.

  2. In a 2-3 quart saucepan, whisk the egg yolks, sugar, honey, and salt until blended. Whisk in the milk and cream. Wash the whisk (with soap and water) and set it aside.

  3. Cook the mixture on medium heat (lowering the heat as the mixture approaches temperature), stirring constantly with a heatproof silicon spatula, sweeping the bottom, corners, and sides of the pan constantly to avoid scorching, until the mixture registers 178-180 F on an instant-read thermometer.

  4. Immediately scrape the mixture into the strainer set over the bowl. Stir in the vanilla. Set aside for 10 minutes to cool slightly.

  5. Put the white chocolate into a small bowl. Ladle about 1 cup of the warm ice cream base over the chocolate and leave it for a minute to soften the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Scrape the chocolate mixture into the remaining ice cream base and whisk to blend. Set aside to cool. Cover and refrigerate several hours or overnight.

Make the spiced candied figs:

  1. While the base is cooling. Combine the figs, water, honey, sugar, lemon juice, cinnamon, cardamom, and salt in a medium saucepan. Bring the mixture to a simmer. Cover the pan, adjust the heat to maintain a simmer and cook for about 5 minutes. Uncover and continue simmering, stirring frequently at first and constantly at the end, until the liquid is completely reduced and the mixture resembles thick, sticky, chunky jam. Scrape into a bowl. Let cool and then refrigerate until needed.

Finish the white chocolate ice cream recipe:

  1. Freeze the ice cream according to the instruction on your machine. Scrape the finished ice cream into a container, alternating it with the figs. Fold the ice cream with figs together briefly. Cover the fig ice cream container and freeze until firm enough to scoop or until needed.

White Chocolate Ice Cream Recipe & Spiced Figs by Alice Medrich
Photo by Annelies Zijderveld

 

Green Smoothie with Avocado & Dried Figs

If you haven't tried a green smoothie with avocado yet, you don't know what you're missing. They're creamy and dreamy with dried figs.

If you’ve ever craved dessert that won’t wreck your best healthy eating intentions, there’s a good chance this simple green smoothie is for you. This green smoothie with avocado is creamy and simply dreamy with the addition of sweet California Figs. We use golden figs to keep the color nice and perky green, but feel free to use Mission Figs instead. While this milkshake alternative is great as a dessert, it also makes a good drink for breakfast, as it’s chock full of fiber, or sip one after working out.

Green Smoothie with Avocado & Dried Figs

Course Drinks
Servings 2 servings

Ingredients

  • 1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid Golden Figs
  • 1 cup almondmilk
  • 2 cups spinach
  • 1/4 avocado
  • 1/2 cup water
  • 1/2 teaspoon fresh lemon juice

Instructions

  1. Freeze the figs for 15 minutes. Place the almond milk, spinach, avocado, water, lemon juice, and figs into a blender in that order. Puree until smooth.

Recipe and photo by Annelies Zijderveld