Salmon With Mixed Berry Reduction Food

SUMMER BERRY SALAD WITH SALMON

Steps:

• Combine lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl and toss gently to combine.
• Drizzle salad with dressing and toss gently to coat.

PERFECT PAN SEARED SALMON + BLACKBERRY BALSAMIC SAUCE

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.

SALMON WITH MIXED BERRY REDUCTION

Steps:

• Place berries in a small saucepan and heat on medium-low heat. Crush berries with a spoon (or potato masher) to release juices. Cook until the liquid reduces by half (about 1/2 hour), stirring often enough to keep from burning.
• You can add 1 tsp sugar to the sauce if you want to, but it isn't necessary.
• Meanwhile, salt the non-skin side of the salmon fillets and then baste with olive oil. Grill on low heat until meat flakes easily.
• Serve hot with reduction sauce spooned over meat.

CEDAR PLANK SALMON WITH BLACKBERRY SAUCE

Steps:

• Soak grilling planks in water for at least 1 hour. , In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, 1/8 teaspoon salt and 1/8 teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside., Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. , Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce.

MUSTARD-ROASTED SALMON WITH LINGONBERRY SAUCE

Steps:

• Preheat oven to 450°F. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish. Oil small rimmed baking sheet and place salmon on sheet, skin side down. Sprinkle salmon with salt. Spread top of salmon with mustard mixture and season generously with pepper. Bake until salmon is cooked through and mustard browns, about 10 minutes.
• Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and sauté 2 minutes. Add preserves and vinegar; stir until preserves melt and mixture is smooth. Bring to simmer. Season sauce to taste with salt and pepper.
• Spoon sauce over fish and serve.