Recipes
Seared Salmon with Blackberry-Wine Sauce
An inky purple sauce brings sweet-tart flavor and dramatic visual contrast to this weeknight fish dish.
- Serves
4
A rich, sweet-tart sauce adorns crispy skin-on salmon fillets in this easy dish from cookbook author Leah Koenig. While to some the combination of fish and fruit may feel like a return to the 1980s, here it offers a warm, summery contrast that’s perfectly seasonal.
Featured in “One Ingredient, Many Ways.”
Ingredients
- 2 cups fresh or frozen blackberries
- ¼ cup packed light brown sugar
- ¼ cup dry red wine
- ½ tsp. grated lemon zest
- 1 Tbsp. fresh lemon juice
- One 2-in. piece fresh ginger, peeled and smashed
- 1 Tbsp. unsalted butter
- Four 6-oz. skin-on salmon fillets, pin bones removed
- Kosher salt and freshly ground black pepper
- ¼ cup vegetable oil
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Instructions
Step 1
In a small pot over medium heat, bring the blackberries, brown sugar, wine, lemon zest and juice, and ginger to a simmer. Cook, stirring occasionally, until the berries break down, about 15 minutes. Remove from the heat and set aside to cool for 10 minutes.
Step 2
Discard the ginger, then transfer the berry mixture to a blender and pulse until smooth. Place a fine-mesh sieve or strainer over the empty pot and strain the sauce, discarding the solids. Return the sauce to low heat and stir in the butter. Keep warm until ready to serve.
Step 3
In a large skillet over medium-high, heat half the oil. Pat the salmon dry and season to taste with salt and black pepper. Working in two batches and adding the remaining oil as needed, add the fish to the skillet and cook, skin side down and flipping once, until the skin is crisp and the salmon is cooked through, 8–10 minutes. Transfer to a platter, spoon the blackberry sauce on top, and serve warm.
- In a small pot over medium heat, bring the blackberries, brown sugar, wine, lemon zest and juice, and ginger to a simmer. Cook, stirring occasionally, until the berries break down, about 15 minutes. Remove from the heat and set aside to cool for 10 minutes.
- Discard the ginger, then transfer the berry mixture to a blender and pulse until smooth. Place a fine-mesh sieve or strainer over the empty pot and strain the sauce, discarding the solids. Return the sauce to low heat and stir in the butter. Keep warm until ready to serve.
- In a large skillet over medium-high, heat half the oil. Pat the salmon dry and season to taste with salt and black pepper. Working in two batches and adding the remaining oil as needed, add the fish to the skillet and cook, skin side down and flipping once, until the skin is crisp and the salmon is cooked through, 8–10 minutes. Transfer to a platter, spoon the blackberry sauce on top, and serve warm.
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