Ginger Blackberry Salmon
Ginger Blackberry Salmon
Seafood
Sweet heat meets savory in this easy, elegant main. A weeknight win or dinner party standout.
Ingredients
- 4 (6 oz) salmon fillets
1/2 cup Fustini’s Ginger Blackberry Balsamic
1-2 Tbsp. Fustini’s SELECT Extra Virgin Olive Oil
- Around 10 fresh blackberries
- 1/4 cup white wine (or chicken stock)
- 2 Tbsp honey
- 2 Tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 Tbsp chopped fresh rosemary
- Salt and freshly ground black pepper
Directions
Allow salmon to come to room temperature.
In a medium saucepan, combine Fustini’s Ginger Blackberry balsamic, white wine, honey, Dijon mustard, rosemary garlic, and onion powder. Bring to boil over medium heat, then reduce heat and simmer over medium-low heat until sauce has reduced to about 1/3 cup. While simmering, mash up fresh blackberries into the mixture. Remove from heat and allow to cool.
Season both sides of salmon with salt and pepper. Heat a large skillet (or the grill) over medium-high heat and add 1 Tbsp of Fustini’s SELECT olive oil. Heat until oil is hot, but not smoking. Add two fillets at a time and cook for 3-5, without moving, until fillets have browned on the bottom. Flip the fillets and cook for an additional 3-5 minutes. If grilling, you can cook all four fillets at the same time.
Repeat with the remaining fillets. You can keep first two warm in a 200° F oven covered with foil.
Drizzle or brush on the blackberry ginger glaze over the cooked salmon and serve immediately.
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