Wild Salmon With Blackberry Compote Recipes

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BAKED SALMON WITH BLACKBERRY GINGER GLAZE



Baked Salmon with Blackberry Ginger Glaze image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 cup water
12 ounces blackberries
1 (1-inch) piece ginger, peeled and sliced into coins
1/2 lemon, juice
1/4 cup sugar
1 tablespoon olive oil
4 (8-ounce) skinless salmon fillets
Salt and freshly ground black pepper

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.

BLACKBERRY COMPOTE



Blackberry Compote image

This simple blackberry compote has the consistency of a chunky fruit syrup and is perfect on a variety of foods, such as ice cream, crepes, yogurt, oatmeal, and ricotta toast. It's a great way to use up fresh berries. Feel free to mash the berries with a fork or potato masher for a smoother consistency. The longer you simmer the compote, the more concentrated the flavors become.

Provided by France C

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 30m

Yield 16

Number Of Ingredients 4

2 cups fresh blackberries
¼ cup white sugar
1 teaspoon lemon juice
1 pinch salt

Steps:

  • Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
  • Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 9.9 mg, Sugar 4 g

SALMON WITH WARM BLACKBERRY AND SHALLOT COMPOTE



Salmon With Warm Blackberry and Shallot Compote image

This is a great dish to make during the summer when blackberries are in season and the salmon is at its prime,

Provided by morgainegeiser

Categories     Canadian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 shallots, peeled
2 tablespoons olive oil
1/4 cup sugar
2 cups blackberries
1/4 cup raspberry vinegar
1/4 cup flour
1 tablespoon minced fresh chervil
1 tablespoon minced fresh parsley
1 1/2 lbs salmon fillets (skin and bones removed and cut into 4 pieces)
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • In a mixing bowl, toss the shallots, 1 tablespoon of the olive oil and the sugar. Spread in a baking pan and cook 10 to 15 minutes or until the shallots are lightly browned and soft.
  • Remove from the oven and spoon shallots and syrup into a mixing bowl with a lid. Add the blackberries and raspberry vinegar and toss gently to mix the ingredients, being careful not to break up the berries. Cover the bowl and set aside.
  • Place a nonstick skillet large enough to hold the salmon fillets without crowding over medium heat. When the pan is hot, add the remaining 1 tablespoon olive oil. While oil is heating, mix together the flour, chervill, parsley, salt and pepper on a plate or a piece of waxed paper. Pat both sides of the salmon fillets in the flour mixture, then shake off the excess.
  • When the oil is hot, add the salmon fillets and cook 3 to 5 minutes. Turn and cook 3 to 5 minutes more or until the fish just turns opaque.
  • To serve, transfer the salmon fillets to individual plates and spoon compote over the top of the fish.

Nutrition Facts : Calories 376.4, Fat 13.1, SaturatedFat 1.9, Cholesterol 88.7, Sodium 117.6, Carbohydrate 28, Fiber 4.1, Sugar 16, Protein 36.2

SALMON WITH CRUSHED BLACKBERRIES AND SEAWEED



Salmon With Crushed Blackberries and Seaweed image

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

2 cups fresh blackberries
Coarse sea salt
4 (5- to 6-ounce) skin-on salmon fillets, preferably wild-caught sockeye salmon
3 tablespoons sunflower oil, plus more as needed
2 to 3 tablespoons dried wakame seaweed
Fresh chive stems, for garnish

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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