Salmon With Blackberry Brandy Sauce Recipe

Name: Salmon With Blackberry Brandy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 salmon fillets, about 1 inch thick and 6 ounces each; kosher salt and freshly ground black pepper; 1 tablespoon cooking oil; 2 teaspoons Dijon mustard; 1/2 teaspoon chili powder; 1/4 cup water; 2 tablespoons balsamic vinegar; 2 tablespoons seedless blackberry preserves; 3 tablespoons brandy; 1 pint fresh blackberries; 1 1/2 tablespoons butter; 3/4 teaspoon kosher salt

Servings: persons

4 salmon fillets, about 1 inch thick and 6 ounces each
kosher salt and freshly ground black pepper
1 tablespoon cooking oil
2 teaspoons Dijon mustard
1/2 teaspoon chili powder
1/4 cup water
2 tablespoons balsamic vinegar
2 tablespoons seedless blackberry preserves
3 tablespoons brandy
1 pint fresh blackberries
1 1/2 tablespoons butter
3/4 teaspoon kosher salt

1
Lightly season the salmon with a pinch of salt and pepper on each side. In a frying pan over high heat, add the cooking oil. When the oil is very hot, add the salmon fillets, not touching. Fry for 2 minutes, flip the salmon, turn the heat to medium, cover and let cook for an additional 2-3 minutes or until the salmon is just slightly rare in the middle. Cook an additional minute if you like your salmon cooked all the way through. Remember the residual heat will continue to cook the salmon further after you remove from heat. With a spatula, remove the salmon to a plate and tent loosely with tin foil to keep warm while you make the sauce.
2
Return the same frying pan on medium heat (you should have some juicy bits and oil still clinging to the pan) whisk together the mustard, chili powder, water, vinegar and blackberry preserves. When the sauce is bubbling nicely, pour in the brandy and whisk. Simmer for 3 minutes until the sauce thickens to coat the back of a spoon. Stir in the blackberries and the butter. Stir to melt and incorporate the butter. Taste the sauce, you may want to season with the 1/2 teaspoon of salt if you are using unsalted butter. You can also an additional 1/2 teaspoon blackberry preserves if the blackberries are puckery tart. Too sweet? Add another 1/2 teaspoon of balsamic vinegar. Pour over the salmon and serve.

282

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 salmon fillets, about 1 inch thick and 6 ounces each, kosher salt and freshly ground black pepper, 1 tablespoon cooking oil, 2 teaspoons Dijon mustard, and more.

Yes, Salmon With Blackberry Brandy Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon With Blackberry Brandy Sauce

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