Salmon is one of our favorite seafood proteins – it’s easily available in nearly all markets, simple to prepare, and above all, versatile. This recipe really shows off the different ways that salmon can be served by featuring a non-traditional blackberry sauce that you’ll prepare at home. The sauce makes this dish a great way to change things up at dinnertime, and may even entice picky eaters to try fish. The best part is that this dish comes together extremely quickly – less than 30 minutes – which is the perfect amount of time for a weeknight when things are already hectic.
Another wonderful attribute to this dish is the nutritional content offered. Salmon is high in things like Omega-3 fatty acids, Vitamin B, Vitamin D, and an assortment of other micronutrients. While these make salmon an appealing option, there’s also a negative side to consider. Unfortunately, most salmon sold in the United States is farm-raised, which has been shown to offer less in terms of nutritional content, in addition to being of questionable ethics. Wild-caught salmon, while more expensive, is the better choice – look for it specifically at your seafood counter; or, if you’re lucky enough to live on the coast, visit a local fisherman’s market to see what they have available.
This dish stands out due to the flavors presented here, so consider adding a side dish that’s a bit simpler and flavor neutral – this will help you prevent overpowering your palate and save you time in the kitchen. A great option for this is the mashed cauliflower or Dijon and pecan asparagus.
Salmon With Blackberry Sauce Recipe
Protein: 51g / %
Carbs: 9g / %
Fat: 35g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 salmon filets
- 2 garlic cloves, minced
- 1 tbsp. fresh ginger, minced
- 2 cups fresh blackberries
- 1/4 – 1/2 cup dry red wine
- 2 tbsp. coconut oil
- Sea salt and freshly ground black pepper
- Melt coconut oil in a skillet over medium heat.
- Season the salmon filets to taste with sea salt and freshly ground black pepper.
- Fry the filets in the skillet 2 to 3 minutes per side, or until nicely browned, and set aside.
- Add the garlic and ginger and cook 1 to 2 minutes.
- Add in the blackberries and cook another 1 to 2 minutes.
- Pour in the wine and bring to a light boil, then simmer until reduced by half.
- Bring the salmon back to the pan and cook 6 to 8 minutes, spooning the sauce on top every minute or so.
- Serve the salmon filets topped with the blackberry sauce.