We’re finally past the disaster that was last week, and this weekend definitely made up for it. One of my very best friends from college recently moved back to the East Coast after a year-long stint in Chicago. I did manage to make it out there over Labor Day weekend last year to visit here, but New Jersey is definitely easier to handle than Chicago is! She came down to visit on Saturday, just for the night, and we had a relaxing and fun evening cooking dinner together.
These days, practically everything I cook pulls double-duty, and these glazed salmon recipe was no different. We’re revamping the weekly food newsletter at work, so I had the task of finding a healthy fish recipe to feature in an upcoming issue. I love anything with ginger, so this blackberry and ginger glaze really fit the bill. We chose to serve it with roasted Brussels sprouts and some lemon-Parmesan orzo for a delicious meal.
Blackberry- and Ginger-Glazed Salmon
1 cup water
12 ounces fresh blackberries
One-inch piece ginger, peeled and sliced into coins
Juice of 1/2 a lemon
1/4 cup sugar
1 Tablespoon olive oil
1 to 1.5 pounds salmon fillets
Salt and black pepper
Combine the water, blackberries, ginger, and lemon juice in a saucepan over medium-high heat. Bring the mixture to a boil, and then reduce the heat and let it simmer until the berries begin to break down. This should take between five and 10 minutes.
Remove the pan for the heat and strain the the blackberry mixture into a bowl. Use a spoon or other kitchen tool to push some of the blackberry pulp through the strainer. Return the mixture to the pan, add the sugar, and return it to a boil. Lower the heat and let it simmer until it’s reduced by half (about 20 minutes), stirring occasionally.
Preheat the oven to 400 degrees. Brush a baking sheet with olive oil and place the salmon on top. Drizzle a little oil on the fish, and season with salt and pepper. Brush the blackberry mixture over the salmon, and bake it for 5-7 minutes.
Spoon most of the glaze into a separate bowl for serving, reserving a little bit extra to glaze the fish again. When the fish is halfway done, brush it again with the blackberry mixture. Bake for another 10 minutes, until the fish is opaque and flakes easily. Serve with the extra sauce for an additional boost of flavor.
