Salmon with a Blackberry Sauce

Our friend Trevor kindly passed this great recipe on to me.  It’s an easy and delicious summertime recipe as you can bake the salmon on the BBQ or in the oven.  This sauce would also be very nice on chicken.

Prep time: 20 minutes

Cooking time: 10 minutes for sauce, 15-20 minutes for salmon

Serves: 4


1 filet of salmon rinsed off and patted dry-season with salt and pepper

3/4 cup fresh blackberries-1/2 cup for the sauce, 1/4 cup for garnish

Juice of one medium sized lemon

2 tablespoons of sugar

1/4 cup white wine

1 crushed garlic clove

Salt and pepper to taste

8 ounces( 1 cup) chilled unsalted butter cut into 1 inch chunks


1.  Heat oven or BBQ to 375 degrees F.  Place salmon on lined baking sheet if using the oven, place in the preheated oven and bake for 15-20 minutes.  If using the BBQ, just place the salmon on a sheet of heavy duty tin foil and place on the preheated BBQ grill- cook for 15-20 minutes, or until the salmon flakes with a fork and the juices are opaque.  But please try not to overcook the salmon or it will be dry.

2.  In a blender puree the 1/2 cup blackberries with lemon juice, sugar, wine, garlic, salt and pepper.  Strain the puree into a small saucepan.  Over medium high heat, boil and reduce the puree to 1/4 cup of sauce. ( Sauce can be made ahead to this point and finished later when you are close to serving the salmon.)

3.  Lower the heat but keep the sauce on simmer, so that it continues to bubble and whisk in the chunks of chilled butter, a few at a time. The sauce should take on a glossy look.  If it looks like the sauce is going to break- meaning, the melted butter separates from the sauce, stop adding the butter and turn off the heat immediately, you may not need all the butter.  Now serve the sauce immediately over the cooked salmon and garnish with the rest of the fresh blackberries.

Tip:  If your sauce does break, take it off the heat and  just add a little bit of warm water, like 1 tablespoon and whisk hard, it should come back together.

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