Ingredients

• 2/3 cup orange juice
• 1 tablespoon balsamic vinegar
• 1 clove garlic finely chopped or pressed
• 1/4 teaspoon salt
• 8 Fresh figs, stemmed and halved
• 1 pounds skinless salmon fillet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 medium red onion
• 1 tablespoon olive oil
• 3 tablespoons chopped fresh thyme

Instructions

1. Soak bamboo skewers in water for an hour beforehand to prevent burning when cooking.
2. Cut salmon into 1 or 2 inch cubes. Sprinkle on all sides with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper. Slice onion into 1 1/4-inch squares.
3. Heat oven to 450°F or heat grill. Thread salmon on skewers, alternating with fig halves and onion pieces. Place on oiled rack over a foil-lined baking sheet. Roast 18 to 22 minutes, turning after 10 minutes, until fish flakes.
4. While fish cooks, in a small saucepan, combine orange juice, vinegar, garlic and 1/4 teaspoon salt. Add cornstarch and stir with whisk until blended. Add olive oil. Bring to a boil over medium-high heat, stirring constantly until mixture thickens. Remove from heat and set aside.
5. Once skewers are baked, remove from oven and brush or spoon glaze over the salmon and figs. Sprinkle with fresh thyme.

Adapted from This recipe