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Salmon with Blackberry Sauce

Print Recipe
Approximate Carbohydrates per Serving: 6 gm
Course Main Course
Cuisine Mediterranean
Keyword Blackberry, Bok Choy, Salmon
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

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.