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Blackberry- and Ginger-Glazed Salmon
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Serve with roasted occoli and lemon orzo
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Serves 4
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1 cup water
12 ounces fresh blackberries
One-inch piece ginger, peeled and sliced into coins
Juice of 1/2 a lemon
1/4 cup sugar
1 Tablespoon olive oil
1.5 pounds salmon fillets
Salt and black pepper to taste
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Combine the water, blackberries, ginger, and lemon juice in a saucepan over medium-high heat. Bring the mixture to a boil, and then reduce the heat and let it simmer until the berries begin to eak down. This should take between five and 10 minutes.
Remove the pan for the heat and strain the the blackberry mixture into a bowl. Use a spoon or other kitchen tool to push some of the blackberry pulp through the strainer. Return the mixture to the pan, add the sugar, and return it to a boil. Lower the heat and let it simmer until it's reduced by half (about 20 minutes), stirring occasionally.
Preheat the oven to 400 degrees. Brush a baking sheet with olive oil and place the salmon on top. Drizzle a little oil on the fish, and season with salt and pepper. Brush the blackberry mixture over the salmon, and bake it for 5-7 minutes.
Spoon most of the glaze into a separate bowl for serving, reserving a little bit extra to glaze the fish again. When the fish is halfway done, ush it again with the blackberry mixture. Bake for another 10 minutes, until the fish is opaque and flakes easily. Serve with the extra sauce for an additional boost of flavor.
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Nutritional eakdown
6 ounces of salmon per serving
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Calories: 356
Carbohydrates: 23 grams Protein: 34 grams
Fat: 15 grams
Sugar: 17 grams
Sodium: 150 mg
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