23 July 2011
Another delicious summertime dish. Fresh blackberries are cooked down with ginger and a hint of lemon into a thick glaze to go over salmon. This is an adaptation of a Sunny Anderson recipe.
Blackberry Ginger Glazed Salmon
½ cup water
6 oz. fresh blackberries
1 (½”) piece ginger, peeled and grated
½ tsp lemon juice
2 tbsp sugar
½ tsp cornstarch
1 tbsp olive oil
4 skinless salmon fillets
Salt and freshly ground black pepper
Preheat oven to 400°.
In a small saucepot over medium-high heat, combine water, blackberries, ginger, and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down and sauce is reduced, about 20 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot. Dissolve cornstarch in a small amount of cold water and add that and the sugar to the blackberry mixture. Bring to a boil, then lower the heat and simmer until thickened, about 3 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry glaze is cool, pour half of it into a separate bowl and set aside. Using the first half of the glaze, brush it generously over salmon fillets and discard the rest. Bake salmon for 8 minutes. Remove from oven and, using the reserved glaze, brush the salmon again. Bake another 8 minutes or until salmon flakes easily with a fork. Brush with additional glaze before serving.
Makes 4 servings.
Super tasty. Thickening the glaze with cornstarch was my addition; it was too thin and kept running off the salmon. The cornstarch trick worked very well. I also cut the glaze ingredients in half because I had tons of it leftover; it was way more than anyone could use for 4 pieces of salmon. You could go a head and double the sauce and then reserve some for topping ice cream or something. Yeah, it's that good!
I know the picture isn't the greatest, but isn't it the prettiest salmon you've ever seen? This dish is known as "purple salmon" in our house.
I served it with brown rice and green beans. I love pairing fruit flavors with salmon, so this is a winner in my book.