Salmon With Figs, Saba And Watercress

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Washington Post


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2 tablespoons saba or top-quality balsamic vinegar

1/2 cup extra-virgin olive oil, plus more for coating the fish

Sea salt

Freshly ground black pepper

2 bunches watercress, rinsed and dried

4 6-ounce skin-on salmon fillets (24 ounces total), pin bones removed

8 ripe figs, halved

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