Salmon with Blackberry Butter

"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."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
25mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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