Because yesterday was such a busy day — I was at my mother’s house for most of it, and we didn’t have a backup post scheduled, so nothing got posted! — you get two recipes today. This recipe, also for salmon, is the perfect balance between salty and sweet, and I can safely say that my mother (who hates most fish and loves blackberries but can’t have the seeds) will love this recipe when I share it with her. I jokingly called this meal “grown-up peanut butter and jelly,” because the quinoa pilaf (recipe tomorrow!) contains peanut butter, and the blackberry ginger glaze was almost like jelly. I also served it with roasted purple cauliflower, because cauliflower is delicious roasted, and my belief is that you should eat food that makes you smile. Purple cauliflower makes me smile.
Blackberry Ginger-Glazed Salmon
- 1 lb salmon fillet
- 1 can of blackberries with syrup*
- 1 2-inch knob of ginger, peeled and sliced
- 1/4 c honey
- 1 tsp cornstarch, mixed with water
- Coarse sea salt and freshly ground black pepper
Preheat your oven to 350°F and line a baking pan with tinfoil. In a small saucepan, combine the canned blackberries, syrup and ginger. Bring to a boil and simmer until it is a dark, rich purple color. Strain through wire mesh and return to heat. Add honey and cornstarch mixture and cook until thickened. Place your salmon on the foil-lined baking pan and glaze salmon generously with blackberry ginger glaze. Salt and pepper. Place in oven for approximately 25 minutes or until flaky but still moist.
*You can use frozen, but if they’re on sale or especially if they’re in season you should definitely use fresh! Just add a little water.