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
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