 Salmon with Blackberry SauceTry Wild salmon - so much tastier than the farmed varieties. The savory blackberry sauce is elegant and picks up the fruit flavors the Chardonnay. Use any leftover sauce on slices of pork tenderloin. Yield: 4 servings
Ingredients — Salmon1 Tablespoon oil4 six ounce filets of wild salmon, about 1/2 inch thick
Method — SalmonSlash the skin side of each fillet in two places, this will allow the skin to get crisp when cooking. Salt the salmon on the flesh side, and let rest at room temperature for 30 minutes. In nonstick pan large enough to hold the salmon, heat the oil until it is hot and forms ripples. Pat the salmon dry with paper towels then place salmon in the pan skin side down and cook for 2 minutes. Flip fillets with a spatula and sauté over medium heat for 2 to 3 minutes on the second side. The total cooking time should be 8 to 10 minutes per inch of total thickness. Adjust the cooking times according to the salmon's thickness. Remove the salmon from the pan and put on plates. Top each fillet with one tablespoon of blackberry sauce.
Ingredients — Blackberry Sauce1 cup (4 ounces) fresh or frozen blackberries1/4 cup of water Juice of 1/2 lemon 3 Tablespoons sugar 1 Tablespoon butter Salt and pepper to taste
Method — Blackberry SauceSimmer the blackberries, sugar and water in a saucepan until the berries are soft and starting to fall apart (about 6 minutes). Take off the burner and put the blackberries into a sieve. Rest the sieve on top of the saucepan. Push the berries through until you have extracted all the liquid into the saucepan. Heat the liquid until it's thickened slightly, about 2 minutes. Take pan off the heat and whisk in one tablespoon of butter until glossy. Taste and adjust seasonings.
Serving SuggestionServe with with the Baco Chardonnay 2006. Estimated Prep Time: 30 minutes |
