We’ve made this recipe now twice, once with chicken and once with
salmon. Both were great! Great way to use your summer blackberries –
also super easy!
Salmon with Blackberry Brandy Sauce
4 salmon fillets, about 1 inch thick and 6 ounces each
kosher salt and freshly ground black pepper
1 tablespoon cooking oil
2 teaspoons Dijon mustard
1/2 teaspoon chili powder
1/4 cup water
2 tablespoons balsamic vinegar
2 tablespoons seedless blackberry preserves
3 tablespoons brandy
1 pint fresh blackberries
1 1/2 tablespoons butter
3/4 teaspoon kosher salt
Lightly season the salmon with a pinch of salt and pepper on each
side. In a frying pan over high heat, add the cooking oil. When the
oil is very hot, add the salmon fillets, not touching. Fry for 2
minutes, flip the salmon, turn the heat to medium, cover and let cook
for an additional 2-3 minutes or until the salmon is just slightly
rare in the middle. Cook an additional minute if you like your salmon
cooked all the way through. Remember the residual heat will continue
to cook the salmon further after you remove from heat. With a spatula,
remove the salmon to a plate and tent loosely with tin foil to keep
warm while you make the sauce.
Return the same frying pan on medium heat (you should have some juicy
bits and oil still clinging to the pan) whisk together the mustard,
chili powder, water, vinegar and blackberry preserves. When the sauce
is bubbling nicely, pour in the brandy and whisk. Simmer for 3 minutes
until the sauce thickens to coat the back of a spoon. Stir in the
blackberries and the butter. Stir to melt and incorporate the butter.
Taste the sauce, you may want to season with the 1/2 teaspoon of salt
if you are using unsalted butter. You can also an additional 1/2
teaspoon blackberry preserves if the blackberries are puckery tart.
Too sweet? Add another 1/2 teaspoon of balsamic vinegar. Pour over the
salmon and serve.