I also love sustainably sourced salmon. Even more than non-sustainably-sourced salmon. Which is why I started The Sustainable Seafood Blog Project. Our official launch was this past Monday, and I want to offer a HUGE thank you to those of you who checked it out and followed us on Facebook, Pinterest, or Twitter!
If you haven’t seen the site yet, please click here to take a look! It’s full of resources for bloggers and consumers alike to help us all make more sustainable choices when it comes to our seafood. Our Project Partners and Business Partners are all stellar, and I’m so excited to continue this project with them (and with you)!
I am ALSO super excited to show you this blackberry glazed salmon recipe. I’ve been on a seafood kick since The Sustainable Seafood Blog Project launched, so I decided to roll with it.
This is one of my favorite salmon recipes, actually. It’s sweet but very light, so the flavor of the fish really shines through. It’s perfect next to some baby lettuces drizzled with blackberry vinaigrette. You can also throw in a bit of balsamic vinegar if you want to give it a little more of a tangy kick.
Bottom line? This salmon = yummalicious.
(That’s a real word. Don’t worry about it).
- 4 5oz. salmon portions
- 2 Tbsp. extra virgin olive oil
- salt and pepper to taste
- 1 clove garlic, minced
- 1/2 cup fresh blackberries
- 1/2 cup blackberry jam
- 2/3 cup hearty red wine (I used a cabernet sauvignon)
- fresh parsley, for garnish (optional)
- Heat olive oil over medium-high heat in a large skillet. When oil is hot, add garlic, salt and pepper and sauté until garlic is fragrant and cooked through, about 1 minute (careful not to burn it!)
- Add fresh blackberries and blackberry jam to skillet and whisk until jam has broken down and formed a smooth sauce.
- Whisk in red wine and bring to a simmer. Let the sauce cook for 3-4 minutes until it has thickened slightly.
- Place salmon portions into the saucepan and spoon a few spoonfuls of sauce over the top of the fish. Continue cooking, spooning additional sauce over the fish every minute or so, until fish is flaky and cooked through (9-11 minutes, depending on how done you like your fish). The sauce should thicken considerably by this point, reducing to a nice glaze that you can spoon or brush over the fish just before serving.
- Remove fish from pan and top with a spoonful of the glaze (or brush it on with a pastry or silicone brush) and a few berries from the saucepan. Sprinkle fresh parsley on top (optional) and serve immediately.
Serving suggestion: pair with a mixed greens salad and blackberry vinaigrette! If you’ve got extra glaze, whisk in a dash of red wine vinegar and use it as a warm dressing on a spinach salad with a bit of goat cheese. Yummmmm.
Adapted from MyGourmetConnection.com