Salmon With Warm Blackberry And Shallot Compote Recipes

STEAMED SALMON WITH BROCCOLI AND SHALLOTS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook until soft and fragrant, about 3 minutes.
• Sprinkle salmon fillets with salt and pepper on both sides. Place fillets, skin-side up, in the skillet; cook for 4 minutes. Flip salmon skin-side down and spread shallot and garlic over top. Add broccoli around the fillets, stirring to coat in oil. Squeeze lemon halves over salmon and broccoli.
• Cover the skillet and steam until salmon is cooked through and flakes easily with a fork, about 5 minutes.

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.

BBQ GLAZED SALMON WITH BLACK BEAN COMPOTE

Steps:

• For the BBQ sauce: Whisk together all the ingredients in a bowl, add to a saucepan, and cook over low heat for 5 to 6 minutes, or until the flavors have blended. Reserve.
• For the black bean compote: Heat the oil in a saucepan over medium-high heat until on the verge of smoking. Add the onions and cook, stirring frequently, until the onions are slightly translucent, about 5 minutes. Reduce the heat to medium, add the peppers, tomatoes, beans, salt and pepper, to taste, and cook for 9 to 10 minutes. Remove from the heat, add the vinegar, parsley, and cilantro, stir well. Keep warm.
• For the salmon: Preheat a gas or charcoal grill to medium-high heat. Coat the grill plates with oil to prevent sticking.
• Season the salmon fillets with salt and pepper and grill for 7 to 8 minutes on the first side. Carefully flip the fillets over and continuing cooking for 5 to 6 minutes. Once cooked, remove and glaze with the BBQ sauce.
• To serve, spoon the black bean compote onto the center of a plate and top with the glazed salmon.

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.

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.

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.

BLACKBERRY COMPOTE

Steps:

• Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
• Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

SALMON WITH AGRODOLCE BLUEBERRIES

Steps:

• Run your fingers over the salmon flesh and pull out any pinbones. Season fish generously with salt and let rest at room temperature while you prepare the sauce.
• Heat the oven to 400 degrees. Oil a large baking sheet.
• In a medium saucepan over low heat, simmer together shallots, wine, vinegar, thyme, cinnamon and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries, butter and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.
• Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.

WILD SALMON WITH BLACKBERRY COMPOTE

Steps:

• *Add onion and 1 T. of olive oil to saucepan over med.low heat and cook, stirring for 2-3 minutes. Add sugar and stir until syrupy. *Add preserves and balsamic vinegar and stir. Add berries and stir gently. Leave saucepan on low heat to keep warm. *Add remaining 1 T. olive oil to pan large enough to hold salmon and set med heat. *while oil heats sprinkle fish with parsley, S&P *Add salmon and cook 3-4 minutes. Turn and cook 3-4 minutes more. *Transfer to plate and spoon the compote over the fish.

SALMON WITH WARM BLACKBERRY AND SHALLOT COMPOTE

Steps:

• 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.