Seared Salmon with Blackberry-Wine Sauce

Directions

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

2Discard the ginger, then transfer the berry mixture to a blender and pulse until smooth. Place a fine-mesh sieve or strainer over the empty pot and strain the sauce, discarding the solids. Return the sauce to low heat and stir in the butter. Keep warm until ready to serve.

3In a large skillet over medium-high, heat half the oil. Pat the salmon dry and season to taste with salt and black pepper. Working in two batches and adding the remaining 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 blackberry sauce on top, and serve warm.