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Blackberry Glazed Salmon Fillets

  • 1 tablespoon olive oil
  • 4 (6 ounces each) salmon fillets
  • 1/4 cup pomegranate juice
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon zest
  • 1 tablespoon seedless blackberry jam
  • 1 tablespoon minced green onion
  • 1 cup fresh blackberries
  • 2 tablespoons chopped toasted hazelnuts
  • Garnish- watercress and lemon slices
  

Method

Heat the oil in a large nonstick skillet over medium high heat. Cook the salmon fillets 4-5 minutes per side or till the fish flakes. Remove to a plate and keep warm. To the skillet add the rest of the ingredients except the blackberries and hazelnuts. Heat gently till hot and well blended. Stir in the berries and nuts. Arrange the salmon on a watercress lined platter and spoon the sauce over top. Garnish with the lemon. Serves 4

Summer in the Pacific Northwest is the time for salmon, blackberries, watercress and hazelnuts. These ingredients inspired me to create this quick and easy entree.

Contributor:  Roxanne Chan

from our seasonal recipe contest

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