Pan-seared Coho Salmon with Blackberry Glaze. Arugula, Walnut and Blackberry Salad. Corn on the Cob. Cayuga Ridge Cuvee.
Last week “The Nest” brought you Cold Peanut Noodle Salad. This week features one of the seasons best: Homegrown Blackberries. Picking 3-quarts of blackberries over the weekend caused me to get creative. So pour yourself a glass of wine and LET’S GET COOKIN!
When pan-searing fish, gather your ingredients and prepare your side dishes. The fish cooks rather quickly and is best enjoyed immediately.
Gather a few handfuls of arugula, green beans and a lemon. Slice the green beans (raw or blanched) into one inch pieces and zest half of the lemon.
Combine olive oil and balsamic vinegar in a medium mixing bowl.
Add arugula, green beans, lemon zest and the juice of 1/2 the lemon and toss to coat. Set aside and prepare to plate.
Mash 5-6 blackberries, honey and lemon zest together with a fork to make the glaze for the salmon. Set aside and prepare your fish.
Pat both sides of the fish dry with paper towel.
Sprinkle each side with “pan-searing flour” (my grocery store carries this but a fine flour will do). Shake off the excess flour.
Finish with cracked black pepper.
Heat olive oil over a medium flame in a skillet. Be patient. It might take a few minutes for the oil to heat–DO NOT ADJUST THE FLAME! Relax, sip some wine and wait for a light smoke to appear around the edges of the pan. If the smoke is “Fire Department” worthy remove the plan from burner and reduce flame.
Place fish flesh side down in the pan. Wait 3-4 minutes until the skin resembles a brown paper bag. Turn and finish cooking (another ~4 minutes).
USE A THERMOMETER! It makes a world of difference when you cook any meat of fish–I swear by it! When the fish is cooked to the proper temperature the it is moist and the flavor is unbelievable. Stick the thermometer 1/2 way into the thickest part of the fish. When it reads 130 turn burner off and finish with blackberry glaze.
Plate and ENJOY!
Cookin’ For One Fun,
Nora
What are your favorite main course dishes that use fruit?
That looks delicious!! Swwrt/savory combos are my favorite
This looks awesome! I made a pretty similar recipe using a blueberry glaze a few weeks ago. I’d love to try making it with blackberries!
this sounds incredible! i love cherries with roasted pork, or cranberry and turkey…that’s all so cliche, but it’s so good!
Delicious! The tart/sweetness of the blueberries would pair wonderfully with the buttery salmon. I can’t think of a better combination of flavors (and colors too!) So very pretty. I hope you had a relaxing evening, love (and thank you for your sweet comment today! )
I made something similar to that earlier this summer with blueberries. I love salmon with fruit! Great step by step directions.
This blackberry glaze would be perfect with salmon! What an awesome summer meal