In a food processor, combine balsamic vinegar, figs, and wine; pulse until smooth then set aside.

Heat 2 tablespoons of ghee (or olive oil) in a large skillet over medium-high heat.

Add salmon fillets, season lightly with salt and sear for 3 to 6 minutes per side or until cooked salmon flakes easily cut when tested with a fork.

Remove salmon from skillet, lower skillet heat and add remaining ghee (or olive oil) along with reserved fig mixture.

Stir well and bring to a slight simmer.

Serve a little sauce over each salmon fillet.