Salmon with Blackberry-Wine Sauce

By Leslie Blythe  

September 18, 2022

Salmon with Blackberry-Wine Sauce is simple and elegant. Blackberry wine sauce goes really well with beef, pork, duck or chicken. It’s typically not used with seafood, but it works perfectly on salmon. The blackberry wine sauce is a wonderfully savory, yet sweet, and slightly acidic sauce. It enhances the salmon and is a winning combination. You could substitute the blackberries with cherries or blueberries.

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Ingredients

2 cups fresh or frozen blackberries

¼ cups dry red wine

¼ cups packed light brown sugar

½ teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 2-inch piece fresh ginger, peeled and smashed

1 tablespoon unsalted butter

Four 6-ounce skin-on salmon fillets, pin bones removed

Kosher salt and freshly ground black pepper

¼ cups canola oil

Directions

1In a small pot set over medium heat, bring the blackberries, wine, brown sugar, lemon zest and juice, and ginger to a simmer. Cook, stirring occasionally, until the berries break down, about 15 minutes. Remove from heat and let cool for 10 minutes.

2Discard the ginger and transfer the berry mixture to a blender; purée until smooth. Set a fine-mesh sieve or strainer over the empty pot, and strain the sauce through it. Return the sauce to low heat, and stir in the butter. Keep warm until ready to serve.

3Heat half the oil in a large skillet over medium-high heat. Pat the salmon dry and season with salt and black pepper. Working in two batches and adding more oil as needed, add the fish to the skillet and cook, skin side down and flipping once, until the skin is crisp and the salmon is cooked through, 8-10 minutes. Transfer to a platter, spoon the reserved blackberry sauce over top, and serve warm.

Recipe by Leah Koenig.

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