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1
In a medium saucepan, place the shallot, half of the minced garlic, balsamic vinegar, and blackberries.
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2
Over high heat, reduce the liquid in the mixture to approximately 1 tablespoon, stirring, careful to not let it scorch or burn.
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3
Add the white wine and let it reduce again to approx 1 tablespoon of liquid.
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4
Add the port and reduce for until the mixture is syrupy (about 2-3 minutes).
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5
Lower heat to medium and gradually whisk in the butter (all but 3 Tbsp), a bit at a time, whisking continuously.
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6
To keep the butter from separating, the sauce must be kept warm but not hot.
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7
Remove the blackberry butter from the heat as the last of the butter is whisked in and immediately strain it into a small ceramic bowl.
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8
Season with salt to taste and divide into two portions; keep in warm place until ready to use.
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9
Melt the remaining 3 Tbsp butter in medium skillet; add the remaining minced garlic and saute 2 to 3 minutes.
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10
Season the salmon with salt and pepper to taste, then over medium-high heat saute the salmon for 3 to 4 minutes per side; remove fillets to plate (salmon won't be completely cooked).
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11
Return one portion of the blackberry butter to the skillet and re-heat over medium-high heat.
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12
Return salmon to skillet, cover, and cook an additional 2-3 minutes per side (carefully turning to keep fillets from breaking apart) or until cooked through.
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13
Garnish fillets with chopped chives and serve with remaining portion of blackberry butter (re-heat for 45 seconds in microwave) in a small serving container on the table.
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14
Serve with good, crusty bread, pilaf, and sugar snap peas or other veggie.
