Blackberry-Glazed Salmon

Patience has never been my strong suit. I can admit it. And boy, was my patience thinning big time when I was creating this recipe. After many trials and many errors, I was determined to survive and give you the blackberry-lacquered salmon I had originally envisioned—and I’ve delivered.

The key to making this lustrous blackberry, ginger, and lime glaze is to reduce, reduce, and reduce! Don’t add a cornstarch slurry . . . do not think, hope, and wish it will thicken up under the broiler. Nope and nope. It took me several attempts to realize I just needed a little more patience for the glaze to thicken on the stove, and now I’m pretty darn positive that this may be my favorite salmon recipe to date.

The sweetness of the glaze shellacs itself to the salmon and complements the fish and its rich texture beautifully. It’s just SO good! And the sky is the limit in the many ways you can serve this: put it on a salad, alongside rice or quinoa, or with your favorite vegetables. It’s healthy, light, and so darn pretty.

SERVES 4 • TOTAL TIME: 45 MINUTES

INGREDIENTS:

1 (1½-inch) piece fresh ginger

6 ounces fresh blackberries

Zest and juice of 1 lime

2 tablespoons dark brown sugar

Olive oil

4 (6-ounce) fresh Atlantic salmon fillets

½ teaspoon kosher salt

¼ teaspoon cracked black pepper

Sliced scallions, for serving

Torn fresh cilantro leaves, for serving

DIRECTIONS:

• Peel the ginger with a knife, slice it into 4 coins, and smash each with the knife’s blunt end. Place the ginger, berries, lime juice, and ¼ cup water in a small saucepan. Bring to a boil, reduce the heat to medium-low, and simmer for 10 to 12 minutes, or until the blackberries are soft and start to fall apart easily. Pour the blackberries and liquids through a mesh strainer set over a bowl and use a spoon to press the mixture through. Discard the berry solids.
• Return the blackberry liquid to the saucepan, stir in the sugar and lime zest, and bring back to a boil. Reduce the heat to medium-low and simmer until the liquid has reduced to about ¼ cup, 20 to 25 minutes.
• Meanwhile, preheat the oven to 400ºF. Line a baking sheet with aluminum foil and lightly oil the foil. Arrange the salmon skin-side down on the baking sheet and season with salt and pepper. Bake for 5 minutes. Remove, raise the oven rack to the highest position, and turn the oven to broil. Brush the salmon with the blackberry glaze and broil for 6 minutes, or until the fish is opaque and flakes easily, rotating the pan halfway through to ensure even cooking.
• Top with sliced scallions and torn cilantro and serve immediately.

MAKE IT A MEAL

This salmon is excellent served with Wild Rice & Orzo Pilaf with Dried Cherries & Almonds.