Thyme Encrusted Salmon With Blackberry Gastrique
This elegant blackberry gastrique salmon dish boasts a delightful blend of sweet, tangy flavors that complement the tender salmon fillets perfectly. The blackberry sauce is rich and vibrant, balanced by the savory thyme and cloves coating on the fillets. It's a sophisticated yet easy-to-make recipe that will impress your guests and elevate any dinner table.
— 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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