Blackberry Ginger-Glazed Salmon

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.

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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.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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