I don’t drink anymore, but that doesn’t mean I can’t appreciate cocktail inspired flavors. I was at the grocery store and saw blackberries piled high in the front of the produce department. For some reason it lit up some part of my brain that once saw a mojito made with blackberries. Mint, lime, blackberries… sounds like a fun combo for salmon, right? Okay, so I can’t explain the wackiness that is my creative process, but I can tell you that this dish is a winner.

(Full printable recipe at the bottom of this post.)

In this video I explain the controversy behind salmon skin and give you some hints to make sure you can recreate this recipe at home. Happy eating!

*Original recipe by Joanie Simon (JoanieSimon.com)

Blackberry Mojito Salmon

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5 from 1 review

Author: Joanie Simon
Total Time: 28 mins
Yield: 4 1x

Print Recipe

Description

A simple salmon recipe with a sweet blackberry glaze and a blackberry mojito salsa.

Ingredients

Scale

1/4 cup Blackberry Preserves (I suggest the real fruit version from Trader Joe’s)
1 Tbs lime juice
1 tsp garlic chili paste (sub tomato paste if you don’t like spicy food)
2 ounce fresh black berries
4 salmon filets
4 ounces fresh blackberries, halved
1/2 yellow pepper, diced
2 scallions chopped (white and greens)
1 Tbs fresh lime juice
zest of 1 lime
1 tsp oil
1 Tbs agave nectar (honey optional substitute)
1/4 tsp salt
3 Tbs fresh mint, chiffonade

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Instructions

Start by making the glaze. Combine 1/4 cup preserves, 1 Tbs lime juice, 1 tsp garlic chili paste and 2 ounces fresh blackberries to a saucepan over medium heat.
Using a fork, smash the blackberries and mix together the ingredients until the preserves are relatively smooth and a sauce forms and the sauce starts to simmer.
Cover the saucepan with a lid and lower to medium low heat for 10 minutes to allow the sauce to thicken.
This can be done a day ahead, transferred to a container and refrigerated if preferred. Otherwise, once it’s thickened, it’s ready.
Next, make the salsa by combining 4 ounces halved blackberries, 1/2 yellow bell pepper diced, 2 scallions chopped, 1 Tbs. fresh lime juice, 1 tsp olive oil and 1 Tbs agave nectar, plus 1/4 tsp salt. Allow this to sit and macerate at least 15 minutes, up to an hour.
When you’re ready to cook your fish, heat the oven to ‘broil” and place a rack on the top level.
Brush blackberry glaze all over the flesh of your salmon filets (seasoned with salt and pepper) and place on a baking sheet.
Place the baking sheet on the top rack of the oven, directly under the heating elements and broil until the fish reaches an internal temperature of 120F (3 – 4 minutes for a thin filet).
Serve topped with blackberry salsa and a generous sprinkle of chiffonade mint.

Prep Time: 8 mins
Cook Time: 20 mins
Category: Entree
Cuisine: Cuban