Salmon With Blackberry Butter Recipes

GRILLED BLACKBERRY-GLAZED SALMON

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, cook jam and vinegar over medium heat 2 to 3 minutes, stirring constantly, until jam is melted. Remove from heat; set aside.
• Spray both sides of salmon pieces with cooking spray. Rub lemon-pepper seasoning salt over both sides of salmon. Place large sheet of heavy-duty foil on grill rack over medium heat. Place salmon, skin sides down, on foil. Cover grill; cook 8 to 10 minutes or until fish flakes easily with fork. Remove from heat.
• Serve salmon topped with blackberry glaze and berries.

BAKED SALMON WITH BLACKBERRY GINGER GLAZE

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
• Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.

SALMON WITH CRUSHED BLACKBERRIES AND SEAWEED

Steps:

• In a medium bowl, crush half the blackberries using the back of a fork. Add the remaining whole blackberries, stir to coat and season to taste with salt; set aside.
• Pat salmon fillets dry with a paper towel. Season with salt on both sides.
• Heat a large, heavy sauté pan or cast-iron skillet over high. When the pan is hot, add 3 tablespoons oil and carefully swirl it around to coat the bottom of the pan. When the oil begins to shimmer, working in batches if necessary, place the fillets in the pan, flesh-side down, and sear until the salmon picks up some color and releases easily from the pan, 1 to 2 minutes. Flip the fish, reduce the heat to medium and continue cooking until cooked through, about 2 minutes more, depending on the thickness of the salmon.
• Transfer the fillets from the pan to a warm plate and tent with foil until all fillets are cooked, making sure to get any of the salmon skin that may stick to the pan. (If you're cooking your fillets in multiple batches, you'll want to add 2 to 3 tablespoons of oil to the skillet before pan-searing the second batch.)
• Divide the salmon among plates, serving it skin-side up. Top with the blackberries, then garnish each plate with the seaweed and a few chive stems.

ROASTED SALMON WITH BUTTER

Steps:

• Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
• Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
• Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.

SALMON WITH BLACKBERRY BUTTER

Steps:

• 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.

LEMON-BUTTER SALMON

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine bread crumbs, melted butter, and Parmesan cheese in a bowl; stir until well blended.
• Cut lemon in half. Squeeze one half into the butter mixture. Cut the other half into 3 slices and set aside.
• Place each salmon fillet on a piece of aluminum foil and fold up the sides. Brush olive oil onto fillets, then pour butter mixture over top and place a slice of lemon on each one.
• Broil on the top rack in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

CEDAR PLANK SALMON WITH BLACKBERRY SAUCE

Steps:

• Soak grilling planks in water for at least 1 hour. , In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, 1/8 teaspoon salt and 1/8 teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside., Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. , Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce.

BLACKBERRY BUTTER

Steps:

• Stir jam into butter; cover and chill 8 hours.
• Serve on waffles, pancakes, or ham.