Sunday, July 15, 2012

Sunday Supper - Crispy Seared Salmon with Balsamic-Blackberry Sauce

Now that we're getting down to the last of the fresh blackberries from our picking expedition last weekend, I wanted to try something a little different. Something a little savory.

The balsamic-blackberry reduction pairs deliciously with the salty seared salmon. It's definitely a light, quick dish after a long and tiring weekend.

  • 2 (5 oz.) wild-caught Alaskan salmon fillets, about 1-inch thick
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 5 oz. fresh wild blackberries
  • 1/4 cup balsamic vinegar
  • kosher salt and freshly ground black pepper to taste

  1. Let the salmon fillets come to room temperature 10 minutes before cooking.
  2. Juice the berries by straining them through a mesh strainer.
  3. Combine the blackberry juice and balsamic vinegar in a medium sauce pan over medium to medium-high heat. Bring to a simmer.
  4. Reduce heat, stirring frequently until the sauce reduces (about 10 minutes). 
  5. While the sauce is reducing, pat the fish dry with paper towels. Season liberally with salt and pepper. 
  6. Let stand for few minutes before spreading skin side with 1/2 tablespoon butter per fillet. 
  7. Warm the olive oil in a large nonstick skillet set over medium-high heat. 
  8. Place the salmon skin-side down in the pan. Cook until golden brown, about 4 minutes. 
  9. Using a long flexible spatula, turn and sear flesh side until cooked through, about 2 to 3 minutes. 
  10. Drizzle the balsamic-blackberry sauce over the seared salmon before serving.

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