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.