Salmon With Warm Blackberry and Shallot Compote

Recipe by morgainegeiser
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • In a mixing bowl, toss the shallots, 1 tablespoon of the olive oil and the sugar. Spread in a baking pan and cook 10 to 15 minutes or until the shallots are lightly browned and soft.
  • Remove from the oven and spoon shallots and syrup into a mixing bowl with a lid. Add the blackberries and raspberry vinegar and toss gently to mix the ingredients, being careful not to break up the berries. Cover the bowl and set aside.
  • Place a nonstick skillet large enough to hold the salmon fillets without crowding over medium heat. When the pan is hot, add the remaining 1 tablespoon olive oil. While oil is heating, mix together the flour, chervill, parsley, salt and pepper on a plate or a piece of waxed paper. Pat both sides of the salmon fillets in the flour mixture, then shake off the excess.
  • When the oil is hot, add the salmon fillets and cook 3 to 5 minutes. Turn and cook 3 to 5 minutes more or until the fish just turns opaque.
  • To serve, transfer the salmon fillets to individual plates and spoon compote over the top of the fish.
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