Thyme Encrusted Salmon with Blackberry Gastrique

Thyme Encrusted Salmon with Blackberry Gastrique is a main course that serves 4. One serving contains 401 calories, 35g of protein, and 18g of fat. For $5.06 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. A few people made this recipe, and 49 would say it hit the spot. It is a good option if you're following a gluten free and pescatarian diet. A mixture of ground cloves, red wine vinegar, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Cookin Canuck. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 92%. White Chocolate Cakelets with Blackberry Cabernet Gastrique, Salmon Belly Crudo with Fennel and Tangerine Gastrique, and Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a food processor or blender, puree 1 3/4 cups of the berries, reserving the remaining 1/4 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 1/4 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.

 

Step by step:

1. In a food processor or blender, puree 1 3/4 cups of the berries, reserving the remaining 1/4 cup to use as a garnish.

2. Pour through a fine strainer into a bowl; discard seeds. To prepare gastrique: In a 1- to 2-quart pan, mix sugar with 1/4 cup water; cook, uncovered, over medium-high heat until reduced to a thick caramel-colored syrup, 5 to 10 minutes.

3. Remove from heat; carefully add vinegar. Return to low heat and stir until caramel is dissolved.

4. 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.

5. Add wine and cook, uncovered, until most of the liquid evaporates (watch carefully), about 5 minutes.

6. Add berry puree and cook, uncovered, until reduced by half, about 6 minutes.

7. Add the gastrique to pan.

8. Add salt and pepper to taste; set aside. Rinse fish; pat dry. Sprinkle with salt and pepper.

9. 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.

10. 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).

11. 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.

12. Place whole berries on top of and around fillet.

13. Garnish with thyme sprigs.

Nutrition Information:

covered percent of daily need