Seared Salmon with Fresh Blackberry Gastrique
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 4 6-ounce salmon fillets, skin on
- 2 cups blackberries (fresh or frozen)
- 1 Tbs. sugar, plus more to taste
- 2 cups red wine vinegar
- 2 cups dry red wine
- ½ tablespoon butter
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
Procedure
Kick up the color and flavor of perfectly cooked salmon with this berry-infused sweet and sour sauce.
Preheat the oven to 375°F.
To prepare the blackberry purée: Use a food processor or blender and purée 1¾ cups of the blackberries. Reserve the remaining ¼ cup to use as a garnish. Press the purée through a strainer and into a bowl; set aside and discard the seeds.
To prepare gastrique: Gastrique is a thick sauce in classic French cuisine that consists of a reduction of vinegar, wine, sugar and sometimes fruit that has been caramelized over heat.
In a small saucepan, bring vinegar and red wine to a boil, then lower heat and simmer until reduced by half. Add blackberry purée and continue to reduce. Add sugar. Remove from heat when thick enough to coat back of spoon. Add salt and pepper to taste; set aside.
Remove bones from salmon. Season with salt and pepper.
Heat a large sauté pan over medium high heat. Add salmon to the pan, skin side down. Cook until skin is crispy, about 4 minutes. Turn fillets and transfer pan to the preheated oven. Continue cooking until salmon is cooked through, another 3–4 minutes depending on thickness of fillets.
While salmon cooks, add whole blackberries to gastrique and re-warm over medium heat. Spoon 1 to 2 spoonfuls of sauce onto each plate and top with the salmon, skin side up. Scatter assorted whole berries around fillet.
Preheat the oven to 375°F.
To prepare the blackberry purée: Use a food processor or blender and purée 1¾ cups of the blackberries. Reserve the remaining ¼ cup to use as a garnish. Press the purée through a strainer and into a bowl; set aside and discard the seeds.
To prepare gastrique: Gastrique is a thick sauce in classic French cuisine that consists of a reduction of vinegar, wine, sugar and sometimes fruit that has been caramelized over heat.
In a small saucepan, bring vinegar and red wine to a boil, then lower heat and simmer until reduced by half. Add blackberry purée and continue to reduce. Add sugar. Remove from heat when thick enough to coat back of spoon. Add salt and pepper to taste; set aside.
Remove bones from salmon. Season with salt and pepper.
Heat a large sauté pan over medium high heat. Add salmon to the pan, skin side down. Cook until skin is crispy, about 4 minutes. Turn fillets and transfer pan to the preheated oven. Continue cooking until salmon is cooked through, another 3–4 minutes depending on thickness of fillets.
While salmon cooks, add whole blackberries to gastrique and re-warm over medium heat. Spoon 1 to 2 spoonfuls of sauce onto each plate and top with the salmon, skin side up. Scatter assorted whole berries around fillet.
Seared Salmon with Fresh Blackberry Gastrique
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 4 6-ounce salmon fillets, skin on
- 2 cups blackberries (fresh or frozen)
- 1 Tbs. sugar, plus more to taste
- 2 cups red wine vinegar
- 2 cups dry red wine
- ½ tablespoon butter
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
Procedure
Kick up the color and flavor of perfectly cooked salmon with this berry-infused sweet and sour sauce.
Preheat the oven to 375°F.
To prepare the blackberry purée: Use a food processor or blender and purée 1¾ cups of the blackberries. Reserve the remaining ¼ cup to use as a garnish. Press the purée through a strainer and into a bowl; set aside and discard the seeds.
To prepare gastrique: Gastrique is a thick sauce in classic French cuisine that consists of a reduction of vinegar, wine, sugar and sometimes fruit that has been caramelized over heat.
In a small saucepan, bring vinegar and red wine to a boil, then lower heat and simmer until reduced by half. Add blackberry purée and continue to reduce. Add sugar. Remove from heat when thick enough to coat back of spoon. Add salt and pepper to taste; set aside.
Remove bones from salmon. Season with salt and pepper.
Heat a large sauté pan over medium high heat. Add salmon to the pan, skin side down. Cook until skin is crispy, about 4 minutes. Turn fillets and transfer pan to the preheated oven. Continue cooking until salmon is cooked through, another 3–4 minutes depending on thickness of fillets.
While salmon cooks, add whole blackberries to gastrique and re-warm over medium heat. Spoon 1 to 2 spoonfuls of sauce onto each plate and top with the salmon, skin side up. Scatter assorted whole berries around fillet.
Preheat the oven to 375°F.
To prepare the blackberry purée: Use a food processor or blender and purée 1¾ cups of the blackberries. Reserve the remaining ¼ cup to use as a garnish. Press the purée through a strainer and into a bowl; set aside and discard the seeds.
To prepare gastrique: Gastrique is a thick sauce in classic French cuisine that consists of a reduction of vinegar, wine, sugar and sometimes fruit that has been caramelized over heat.
In a small saucepan, bring vinegar and red wine to a boil, then lower heat and simmer until reduced by half. Add blackberry purée and continue to reduce. Add sugar. Remove from heat when thick enough to coat back of spoon. Add salt and pepper to taste; set aside.
Remove bones from salmon. Season with salt and pepper.
Heat a large sauté pan over medium high heat. Add salmon to the pan, skin side down. Cook until skin is crispy, about 4 minutes. Turn fillets and transfer pan to the preheated oven. Continue cooking until salmon is cooked through, another 3–4 minutes depending on thickness of fillets.
While salmon cooks, add whole blackberries to gastrique and re-warm over medium heat. Spoon 1 to 2 spoonfuls of sauce onto each plate and top with the salmon, skin side up. Scatter assorted whole berries around fillet.