This is an easy go-to recipe I use all the time. It is such a great crowd pleaser. I found the agrodolce recipe in Bon Appetit in the March 2018 addition, thank you Andy Braraghani for your inspiration.

Because I use this recipe so often, I have been tweaking it by adding different nuts, fruits, and proteins. Here is one of my versions. Be creative; this works in so many different ways. 

Yield 2 servings

¼  cup dried figs, finely chopped
⅓  cup champagne vinegar 
⅓  cup red onion, thinly sliced
½  cup olive oil, plus 2 Tbsp for the fish
½ cup coarsely chopped almonds
1 tsp grated lemon zest (Add more if you love lemon as I do)
A pinch of red pepper flakes
Salt and pepper
½  cup Italian parsley leaves coarsely chopped

1 lb. fresh salmon filets, 2 pieces, patted dry, sprinkled with a pinch of salt and pepper

In a small bowl combine figs, vinegar, and red onion. Let marinate at room temperature for 30 minutes. 

In a small skillet heat the ½ cup olive oil over medium heat. Add the almonds and sauté while stirring until the nuts are lightly browned. They will continue browning so transfer the nuts and oil into a bowl to quickly cool down. 

In a large non-stick skillet add 2 Tbsp olive oil to the pan on medium-high heat. Once the oil is hot carefully add the salmon filets skin side up and cover until the flesh is a golden caramel color. Remove the lid, turn the temperature down to medium-low, turn fish over skin side down, and replace the lid. Sauté until the fish is cooked through to your liking. Remove it from the heat and remove the lid. Remember, once you remove it from the heat, it will continue cooking for a few more minutes. 

Once the nuts have cooled add the lemon zest, red pepper flakes, the fig onion mixture, parsley, and a pinch of salt and pepper. 

Transfer the salmon on to plates and spoon the agrodolce over the top. 

This recipe works great with other fishes and chicken breasts that have been sautéed or grilled on the barbecue. 

Just Salt It, and enjoy!