Salmon with Blackberry Butter

Recipe by Julesong
READY IN: 25mins




  • 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.