Salmon with Blackberry Brandy Sauce

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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.

 

Serves 4

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Clam Linguine

I had low hopes on this one, but it turned out to be really good!  Definitely a keeper!  And super low cost – (thanks for the idea emilie!)

INGREDIENTS

  • 1/4 cup olive oil
  • 1/4 cup butter
  •  4 cloves garlic, crushed
  •  1-2 cans diced tomatos (or use fresh if in season)
  • 1/2 cup chopped fresh parsley
  • 1 (6.5 ounce) can minced clams, with juice
  • 1/2 pound linguine pasta
  • 1/4 cup cream (if desired)
  • 1/2 cup freshly grated Parmesan cheese

DIRECTIONS


  1. In a medium saucepan over medium heat, combine olive oil, butter,
    garlic, tomatoes and parsley; simmer and let reduce. Add some clam
    juice if the sauce reduces too much.

  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook
    for 3 minutes or until al dente; drain.

  3. Add cream to sauce if using.  Let thicken and simmer slightly.  Add clams and juice to the skillet and heat through.  Serve on top of pasta, sprinkle with cheese.

Grilled Fish Tacos with Radish Cabbage Slaw

 

Tried this last night and it was good!  Very healthy and fresh!

Tacos

adapted from Martha Stewart Living

Ingredients:

1 garlic clove, minced
1/2 teaspoon coarse salt
1/4 cup finely chopped fresh cilantro, plus extra leaves for serving
1 teaspoon chili powder
1 teaspoon dried oregano
2 limes, zested, and juiced, plus wedged for serving
1 teaspoon olive oil
4 red snapper fillets (5 ounces each) or tilapia
8 radishes, julienned
6 ounces green cabbage, finely shredded (2 cups)
3 scallions, julienned
1 ripe avocado
*instead of just an avocado, I used the trader joe’s guacamole kit instead for extra flavor
4 eight inch flour tortillas

Directions:

1.  Mash garlic and salt into a fine paste using a mortar and pestle (or the side of a chef’s knife) and transfer to a bowl.  Stir in cilantro, chili powder, oregano, lime zest, and olive oil.  Cut 2 slashes in the skin of each fillet.  Flip and rub half the spice mixture onto fish; reserve the remaining half.

2.  Heat a grill pan over medium high heat.  Grill fish, skin side up first, flipping once, until cooked through, about 4 minutes per side.

3.  Remove skin from fish, and discard.  Flake fish into large pieces, discarding any bones.  Combine fish with the remaining spice mixture and toss with 2 teaspoons lime juice.

4.  Toss radishes, cabbage, and scallions in a bowl.  Mash avocado in a bowl; stir in 1 teaspoon lime juice.

5.  Using tong, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side.  Or, heat the tortillas in a skillet over high heat.

6.  Spread 1/4 of the mashed avocado onto each tortilla.  Top with fish, slaw, and cilantro leaves.  Fold tortillas over filling, and serve with lime wedges.