PERFECT PAN SEARED SALMON + BLACKBERRY BALSAMIC SAUCE
If you've been yearning to learn how to make pan seared salmon, this recipe is for you! Top with this tangy and delicious sauce and you have a meal that is easy enough for weeknights and elegant enough for company.
Provided by Heather Cheney
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- In a small saucepan heat blackberries, balsamic vinegar, honey and rosemary until simmering. Crush blackberries with the back of a spoon until all are broken apart. Cook on a medium-low simmer until reduced by half and the mixture coats the back of a spoon.
- Pour sauce through a fine mesh strainer to separate the seed and herbs from the sauce. Discard seeds and set the sauce aside.
- Heat a thin layer of oil over medium-high heat in a stainless steel or cast iron skillet. Preheat for about 5 minutes.
- Salt and pepper fish on all sides and carefully add, skin side down, to skillet, gently pressing down on top of each fillet with a flexible spatula after each addition for about 10 seconds to set the skin.
- Cook fish for about 5 minutes without flipping or until your desired temperature-- 125 degrees for Medium-Rare, 145 degrees for medium-well.
- Gently flip fish over using a spatula and a fork to ease it over onto the other side and cook just briefly to get some color on top- about 30 seconds to a minute.
- Remove fish from pan and place on a paper towel-lined plate. Allow to rest for 5 minutes before serving.
- Serve with the blackberry balsamic sauce.
Nutrition Facts : ServingSize 1 serving, Calories 377 kcal, Carbohydrate 31 g, Protein 34 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 90 mg, Fiber 1 g, Sugar 28 g
BAKED SALMON WITH BLACKBERRY GINGER GLAZE
Steps:
- Preheat oven to 400 degrees F.
- 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, 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, about 20 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 for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.
SALMON WITH CRUSHED BLACKBERRIES AND SEAWEED
A traditional staple on the Pacific Northwest coast, salmon is considered a sacred food. This dish is often slow-roasted on cedar or redwood spikes near an open fire, giving the fish a beautiful smoky flavor. In the kitchen, searing the salmon in a skillet allows the true flavor of wild-caught fish to shine through. Seaweed harvesting goes back countless generations, and so the salty seaweed is a great accompaniment here, along with the sweet local blackberries, a combination that is natural for the Muckleshoot and other tribes of the region.
Provided by Sean Sherman
Categories dinner, quick, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, crush half the blackberries using the back of a fork. Add the remaining whole blackberries, stir to coat and season to taste with salt; set aside.
- Pat salmon fillets dry with a paper towel. Season with salt on both sides.
- Heat a large, heavy sauté pan or cast-iron skillet over high. When the pan is hot, add 3 tablespoons oil and carefully swirl it around to coat the bottom of the pan. When the oil begins to shimmer, working in batches if necessary, place the fillets in the pan, flesh-side down, and sear until the salmon picks up some color and releases easily from the pan, 1 to 2 minutes. Flip the fish, reduce the heat to medium and continue cooking until cooked through, about 2 minutes more, depending on the thickness of the salmon.
- Transfer the fillets from the pan to a warm plate and tent with foil until all fillets are cooked, making sure to get any of the salmon skin that may stick to the pan. (If you're cooking your fillets in multiple batches, you'll want to add 2 to 3 tablespoons of oil to the skillet before pan-searing the second batch.)
- Divide the salmon among plates, serving it skin-side up. Top with the blackberries, then garnish each plate with the seaweed and a few chive stems.
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