Ingredients

• 2 tablespoons olive oil
• 1 lb yellow onion, halved and thinly sliced to measure 4 cups
• salt
• 6 ounces figs, stemmed and halved
• 1/2 cup red wine or 1/2 cup white wine
• 1/2 cup chicken broth or 1/2 cup vegetable broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• fresh ground black pepper
• chopped parsley
• 1 -1 1/3 lb salmon fillet, skinned and cut into 4 portions