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Salmon with Blackberry Sauce

Adapted from Sur La Table


  • 4 6 oz salmon filets
  • 3 big handfuls baby arugula
  • 1/4 red onion sliced thin
  • 2 cups red wine vinegar
  • 2 cups red wine
  • 2 cups blackberries fresh or frozen, for the sauce, plus about 1 cup extra whole blackberries for garnishing salads
  • ½ cup sugar


To prepare blackberry gastrique sauce

  • In saucepan, combine vinegar and red wine.
  • Puree blackberries in food processor or blender. Using fine mesh strainer, strain blackberry puree into saucepan as well. You may need to use a rubber spatula to assist this process. Discard seeds/pulp.
  • Bring mixture to a boil. Simmer until sauce is very reduced- volume will be about 1 ½ cups. Add sugar and continue boiling until sauce is thick and syrupy.

To prepare seared salmon

  • Preheat oven to 350 degrees. Salt and pepper salmon.
  • In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking.

To assemble

  • Pile plates with arugula and red onion. Place salmon over the greens. Drizzle with generous spoonful of blackberry gastrique sauce.
  • Garnish with reserved blackberries.