Prep 5 mins
Cook 20 mins
A flavorful and aromatic blackberry butter with salmon... delicious! Very Pacific Northwest. This recipe is actually quite easy to work with, and the results are worth it. The blackberry butter is also good on other things such as halibut and chicken.
- 3 tablespoons minced shallots
- 2 cloves garlic, minced,divided
- 1⁄4 cup balsamic vinegar
- 1 cup fresh blackberries
- 1⁄4 cup fruity white wine
- 2 tablespoons port wine
- 1 1⁄2 cups butter, in pieces,divided
- 6 (7 ounce) salmon fillets
- 3 tablespoons chopped fresh chives
- In a medium saucepan, place the shallot, half of the minced garlic, balsamic vinegar, and blackberries.
- Over high heat, reduce the liquid in the mixture to approximately 1 tablespoon, stirring, careful to not let it scorch or burn.
- Add the white wine and let it reduce again to approx 1 tablespoon of liquid.
- Add the port and reduce for until the mixture is syrupy (about 2-3 minutes).
- Lower heat to medium and gradually whisk in the butter (all but 3 Tbsp), a bit at a time, whisking continuously.
- To keep the butter from separating, the sauce must be kept warm but not hot.
- Remove the blackberry butter from the heat as the last of the butter is whisked in and immediately strain it into a small ceramic bowl.
- Season with salt to taste and divide into two portions; keep in warm place until ready to use.
- Melt the remaining 3 Tbsp butter in medium skillet; add the remaining minced garlic and sauté 2 to 3 minutes.
- Season the salmon with salt and pepper to taste, then over medium-high heat sauté the salmon for 3 to 4 minutes per side; remove fillets to plate (salmon won't be completely cooked).
- Return one portion of the blackberry butter to the skillet and re-heat over medium-high heat.
- Return salmon to skillet, cover, and cook an additional 2-3 minutes per side (carefully turning to keep fillets from breaking apart) or until cooked through.
- Garnish fillets with chopped chives and serve with remaining portion of blackberry butter (re-heat for 45 seconds in microwave) in a small serving container on the table.
- Serve with good, crusty bread, pilaf, and sugar snap peas or other veggie.
We loved this sauce. I also grilled the salmon (steaks is what I had on hand, not fillets). Served it with green and yellow wax beans, and a wild rice-wild mushroom pilaf. Great end of summer dinner! Looking forward to trying sauce on chicken also. Since fresh blackberries will not be around much longer here, I'll try it with frozen unsweetened berries.
Definitely dinner party worthy. This was a gorgeous and delicious sauce when I finished it. I let it cool and then I reheated the entire amount 30 seconds in the microwave and it separated. Not a good thing, so I don't recommend making this ahead and reheating after cooling. I got lazy and simply grilled the salmon, puddling the sauce under it when plating. So beautiful, Julesong.