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