I am always looking for a new way to prepare salmon and am willing to try almost any recipe that comes along. I have to say I’ve never eaten salmon with just a vibrant colored glaze and such a lovely sweet-savory flavor.
Also, I live in blackberry country, they grow wild everywhere. Come summer I need lots of ways to prepare them…they’re not just for dessert.
I would have preferred a better char on top of my salmon but the oven I’m currently working with has seen better days. It just seems I couldn’t get the broiler to the temp I wanted to get a bit of caramelization on top. However, that did not affect the enjoyment of the fish.
I served it over rice with some of the leftover glaze spilled on top. So yummy and almost dessert like. And yeah, if there is more leftover glaze (which there probably will be), you can spoon it right over some vanilla ice cream to finish off the meal. You know we did.
In a saucepan over medium heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 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, add sugar and bring to a boil. Lower the heat and simmer until reduced by half (maybe a little more), about 20-30 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 mixture is cool, brush over salmon fillets and bakeat 400 degrees for 4 minutes (if you want to be able to use the extra glaze after the fish is cooked, make sure to separate the glaze you are brushing on the fish into another bowl to avoid contamination). Brush again with blackberry mixture. Turn oven to broil and broil another 3 to 4 minutes.
Serve over rice with some extra glaze.
Baked Salmon with Blackberry Ginger Glaze
Adapted from Sunny Anderson, TV Food Network
1 cup water
12 ounces blackberries, fresh or frozen (if frozen, thawed)
1 (1″) piece ginger, peeled and sliced into coins
Juice of 1/2 a lemon
1/4 cup sugar
1 Tablespoon olive oil
4 (8 ounce) skinless salmon fillets
Salt and freshly ground black pepper
In a saucepan over medium heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 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, add sugar and bring to a boil. Lower the heat and simmer until reduced by half (maybe a little more), about 20-30 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 mixture is cool, brush over salmon fillets and bake at 400 degrees for 4 minutes (if you want to be able to use the extra glaze after the fish is cooked, make sure to separate the glaze you are brushing on the fish into another bowl to avoid contamination). Brush again with blackberry mixture. Turn oven to broil and broil another 3 to 4 minutes.
Serve over rice with extra sauce.
One Year Ago: Katherine Hepburn’s Brownies
Two Years Ago: My Crazy Place
