With warmer weather right around the corner, here's a dish that's sure to go with the upcoming Spring! Heather Connell, who wrote the cookbook Powerful Paleo Superfoods, stopped by Tonia's Kitchen to talk about a meal that's super on many levels. Heather told Tonia about her Blackberry-glazed salmon. Not only is it high in Omega-3 fatty acids, but the blackberries provide a measure of sweetness, without adding much sugar. Thanks to the salmon, it's also a heart-helper. She says try it with steamed asparagus or over a nice spinach salad!
Makes 2 servings
Zest of 1 lemon
1 tablespoon (1.7 g) fresh rosemary, chopped
1 clove garlic, minced
1⁄4 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
2 (6- to 8-ounce, or 168 to 224 g) wild-caught salmon fillets
1⁄2 cup (75 g) fresh blackberries, plus
additional for garnish, if desired
1⁄4 cup (60 ml) balsamic vinegar
1⁄2 teaspoon fresh rosemary, minced
To make the salmon: In a small bowl, combine the lemon zest, rosemary, garlic, sea salt, and pepper and mix together. Rub the lemon-herb mixture on the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for at least 3 hours or (even better) overnight.
Remove the salmon from the refrigerator and scrape the lemon-herb mixture off the salmon. Heat a nonstick skillet over medium-high heat. When the skillet is hot, add the salmon fillets flesh side down, and cook until a nice golden crust forms, about 4 to 5 minutes. Flip the fillets and continue cooking until the skin becomes nice and crispy, about 3 to 4 minutes.
To make the glaze: While the fish is cooking, mash the blackberries in a small bowl with the back of a spoon. Combine the blackberry mash, vinegar, and rosemary in a small frying pan. Place it over medium heat and stir occasionally. Allow the liquid to reduce by about half, about 3 to 5 minutes. It will thicken and become syrupy. Stir in a few additional whole blackberries, if desired.
Spoon the glaze over the top of the salmon and serve.