Salmon with Blackberry Sauce

Name: Salmon with Blackberry Sauce
Ingredients: 4 6 oz salmon filets; 3 big handfuls baby arugula; 1/4 red onion (sliced thin); 2 cups red wine vinegar; 2 cups red wine; 2 cups blackberries (fresh or frozen, for the sauce, plus about 1 cup extra whole blackberries for garnishing salads); ½ cup sugar

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Author : gourmetgourmandfoodblog@gmail.com

Ingredients

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4 6 oz salmon filets3 big handfuls baby arugula1/4 red onion (sliced thin)2 cups red wine vinegar2 cups red wine2 cups blackberries (fresh or frozen, for the sauce, plus about 1 cup extra whole blackberries for garnishing salads)½ cup sugar

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Instructions

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Step 1

In saucepan, combine vinegar and red wine.

Step 2

Puree blackberries in food processor or blender. Using fine mesh strainer, strain blackberry puree into saucepan as well. You may need to use a rubber spatula to assist this process. Discard seeds/pulp.

Step 3

Bring mixture to a boil. Simmer until sauce is very reduced- volume will be about 1 ½ cups. Add sugar and continue boiling until sauce is thick and syrupy.

Step 4

Preheat oven to 350 degrees. Salt and pepper salmon.

Step 5

In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking.

Step 6

Pile plates with arugula and red onion. Place salmon over the greens. Drizzle with generous spoonful of blackberry gastrique sauce.

Step 7

Garnish with reserved blackberries.