Thyme Encrusted Salmon With Blackberry Gastrique
Enjoy a gourmet culinary experience with this delectable recipe for Thyme-Crusted Salmon with Blackberry Gastrique. Indulge in the succulent flavors of fresh salmon coated with a fragrant thyme and clove crust, perfectly complemented by a tangy blackberry gastrique sauce. This dish is a delightful balance of savory and sweet, making it a delightful addition to any special occasion dinner.
— Constant Cookbook
Ingredients
- 2 cups fresh blackberries
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 tbsp butter
- 1 large shallot, minced
- 1/4 cup dry red wine
- Salt and pepper
- 4 fresh salmon fillets (1 1/2- 2 lbs total), skinned
- 1/3 cup fresh thyme leaves, plus a few sprigs for garnish
- 1/2 tsp ground cloves
- 1 tbsp olive oil
Instructions
- In a food processor or blender, puree 1¾ cups of the berries, reserving the remaining ¼ cup to use as a garnish. Pour through a fine strainer into a bowl; discard seeds.
- To prepare gastrique: In a 1- to 2-quart pan, mix sugar with ¼ cup water; cook, uncovered, over medium-high heat until reduced to a thick caramel-colored syrup, 5 to 10 minutes. Remove from heat; carefully add vinegar.
- Return to low heat and stir until caramel is dissolved. Remove from pan and set aside. Rinse pan.
- In the same pan, melt butter over medium-high heat; add shallot and cook, stirring often, until just golden, 2 to 3 minutes. Add wine and cook, uncovered, until most of the liquid evaporates (watch carefully), about 5 minutes.
- Add berry puree and cook, uncovered, until reduced by half, about 6 minutes. Add the gastrique to pan. Add salt and pepper to taste; set aside.
- Rinse fish; pat dry. Sprinkle with salt and pepper.
- Mix thyme and cloves; spread on a large plate. Set fillets on thyme mixture; press to adhere and let stand a few minutes. Turn over; repeat to coat all sides.
- Add oil to a 10- to 12-inch frying pan over high heat. When pan is hot, cook fish until lightly brown, 1 to 2 minutes per side; transfer to oven in same pan if handle is ovenproof (or transfer fillets to a baking pan).
- Bake fish in a 375 degrees oven until fish is barely opaque in thickest part, 4 to 6 minutes. Spoon 2 tablespoons of sauce onto each of 4 heated plates; place a fillet on top. Place whole berries on top of and around fillet. Garnish with thyme sprigs.
Yield
4
Nutrition
- Calories: 401 kcal
- Carbohydrate Content: 22 g
- Protein Content: 35 g
- Fat Content: 18 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 101 mg
- Sodium Content: 104 mg
- Fiber Content: 5 g
- Sugar Content: 16 g
- Serving Size: 1 serving
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