SALMON WITH CRUSHED BLACKBERRIES AND SEAWEED
A traditional staple on the Pacific Northwest coast, salmon is considered a sacred food. This dish is often slow-roasted on cedar or redwood spikes near an open fire, giving the fish a beautiful smoky flavor. In the kitchen, searing the salmon in a skillet allows the true flavor of wild-caught fish to shine through. Seaweed harvesting goes back countless generations, and so the salty seaweed is a great accompaniment here, along with the sweet local blackberries, a combination that is natural for the Muckleshoot and other tribes of the region.
Provided by Sean Sherman
Categories dinner, quick, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
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.
GRILLED BLACKBERRY-GLAZED SALMON
Blackberries bring fruity flavor to grilled salmon seasoned with zesty lemon-pepper. Have it ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 100 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 14 g, TransFat 0 g
SWEET-CHILI SALMON WITH BLACKBERRIES
My garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine blackberries, cucumber, green onion and 1 tablespoon chili sauce; toss to coat. Sprinkle salmon with salt and pepper., Place fillets on greased grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat 10-12 minutes or until fish flakes easily with a fork, brushing with remaining chili sauce during the last 2-3 minutes of cooking. Serve with blackberry mixture.
Nutrition Facts : Calories 303 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 510mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
ROASTED SALMON WITH BLACK PEPPER AND GINGER ON CELERY ROOT PUREE
Steps:
- Season the salmon lightly with salt, brush the top with a little melted butter, and immediately sprinkle evenly with the crushed pepper and chopped ginger. Drizzle the remaining butter over. If you wait too long, the butter will harden and the mixture won't stick. Refrigerate, covered, until needed.
- Preheat the oven to 500 degrees F.
- Prepare the sauce: In a small saute pan, melt 2 tablespoons butter until foamy. Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook 1 or 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little, and reduce until 1/2 cup remains. Pour in the water and reduce by half. Strain into a clean pan. Finish the sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper. Keep warm.
- Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan. Roast until medium, about 10 minutes. The salmon should be cooked on the outside, but still moist and slightly underdone on the inside.
- Presentation: Divide the sauce amoung 4 warm dinner plates. Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on the top.
- 1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
- 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 cup heavy cream
- 2 tablespoons (1-ounce) unsalted butter
- Freshly ground white pepper
- Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes.
- Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
- Remove from the heat, stir in the butter, and season with salt and pepper, to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed.
- Yield: about 2 1/2 cups
- (Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991)
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.
Provided by Julesong
Categories Fruit
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
CEDAR PLANK SALMON WITH BLACKBERRY SAUCE
Here's my go-to entree for a warm-weather cookout. The salmon has a rich, grilled taste that's enhanced by the savory blackberry sauce. It's a nice balance of sweet, smoky and spicy. -Stephanie Matthews, Tempe, AZ
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings (3/4 cup sauce).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 304 calories, Fat 16g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 186mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
BAKED SALMON WITH HERBS & CRUSHED RED PEPPER
Looking for a quick and easy recipe for salmon? Try our Baked Salmon with Herbs & Crushed Red Pepper. This delicious and simple recipe can be ready to enjoy in less than 30 minutes.
Provided by My Food and Family
Categories Home
Time 29m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Reserve 1 Tbsp. dressing for later use. Whisk remaining dressing with crushed pepper and 1/4 cup parsley until blended
- Place fish, skin side down, on parchment-covered baking sheet; brush with reserved dressing.
- Bake 17 to 19 min. or until fish flakes easily with fork, brushing with dressing mixture after 12 min.
- Sprinkle with remaining parsley and capers. Serve with lemon wedges.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.5135 g, Sugar 0 g, Protein 20 g
BEETROOT & BLACKBERRY CURED SALMON
Curing your own salmon is well worth it for taste and wow-factor. Serve this beetroot and berries version as a starter or on crackers as a canapé
Provided by Rosie Birkett
Categories Canapes, Starter
Time 10m
Number Of Ingredients 11
Steps:
- In a food processor, combine the ingredients for the beetroot and berry cure. Unravel some cling film but keep it attached to the roll. Spoon a bit of the cure on the cling film then lay the salmon, skin-side down, on top and pack the rest of cure over the flesh. Roll the fish tightly in cling film to create a package. Put the package in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins and put in the fridge for two days, turning the salmon over occasionally.
- On the second day, remove the salmon from its wrapping and scrape off any excess cure. Gently rinse the remaining cure off the salmon and pat dry with kitchen towel. In a bowl, combine the chopped dill with the peppercorns, horseradish and gin. Prepare another piece of cling film for the salmon and cover all over with the herb mix. Wrap the salmon up again as before. Put it in the baking tray, weigh it down, and leave, for at least another 8 hrs. Remove the salmon from its wrapping and transfer to a board. Finely slice and serve with sourdough crackers and pickles. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 3.8 milligram of sodium
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