Ever get tired of the same old salmon recipe? Well, I am sure this one will satisfy your cravings with tones of sweet, sour, salt, and umami. Even your children will ask for more with the natural sweetness from the blackberry sauce. So tasty, so quick, it may just become your weekly go-to salmon recipe. Crusty on the outside, juicy tender on the inside.
Salmon with Blackberry Sauce
Approximate Carbohydrates per Serving: 6 gm
Equipment
- Measuring Spoons & Cup
- Large Skillet I like a cast iron to get a nice crust, or your favorite frypan
- Spatula, Tongs, Whisk
- Serving Platter
- Paper Towels & Aluminum Foil
Ingredients
- 4 Center cut salmon fillets I like sockeye
- 2 Tsp Salt divided
- 1/2 Tsp Fresh ground black pepper
- 1 Tbsp Avocado oil substitute with extra virgin olive oil or canola oil
- 1 Tbsp Butter
- 2 Organic baby bok choy cut in half lengthwise
- 6 Organic scallions cut in half
- 1 tsp Dry ginger or fresh grated
- 1 tsp Garlic powder or fresh grated
- 1/2 cup All-Fruit blackberry preserves I like the no added sugar brands
- 2 tbsp Dijon mustard
- 1/3 cup Apple cider vinegar
- 1 cup Organic blackberries
- 1 tbsp Capers
Instructions
- Gather all ingredients and "tools for the trade" to save time.
- Pat salmon dry with paper towels. Season with 1 tsp salt and ½ tsp pepper. Heat oil and butter in skillet on medium-high until butter starts to foam.
- Sear salmon, flesh side down for 3-4 minutes or until a golden crust appears. Flip over and sear for 3-4 minutes more. Remove to a platter and cover with foil. It will continue to cook under the foil.
- Season scallions and bok choy with ginger and garlic. In the same skillet on medium high, sear scallions and bok choy (cut side down) until tender, about 2 minutes. Remove to salmon platter and cover with foil.
- In the same skillet, mix together preserves, mustard, and vinegar. Whisk sauce until smooth. Simmer for 2-3 minutes to reduce.
- Top the salmon and vegetables with sauce and blackberries. Sprinkle with capers.