Salmon with Blackberry Sauce
Adapted from Sur La Table
Ingredients
- 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
Instructions
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.