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:

2 cups fresh blackberries

1 tbsp butter

1/4 cup dry red wine

1/3 cup fresh thyme leaves, plus 3 sprigs for garnish

1/2 tsp ground cloves

1 tbsp olive oil

1/4 cup red wine vinegar

4 fresh salmon fillets (1 1/2- 2 lbs total), skinned

Salt and pepper

1 large shallot, minced

1/4 cup sugar

Equipment:

food processor

blender

sieve

bowl

frying pan

baking pan

oven

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:

Quickview
401k Calories
35g Protein
17g Total Fat
21g Carbs
37% Health Score
Limit These
Calories
401k
20%

Fat
17g
27%

  Saturated Fat
4g
25%

Carbohydrates
21g
7%

  Sugar
16g
18%

Cholesterol
101mg
34%

Sodium
297mg
13%

Alcohol
1g
9%

Get Enough Of These
Protein
35g
70%

Vitamin B12
5µg
90%

Selenium
62µg
89%

Vitamin B6
1mg
72%

Vitamin B3
13mg
70%

Vitamin B2
0.69mg
40%

Manganese
0.74mg
37%

Phosphorus
365mg
37%

Vitamin B5
3mg
31%

Copper
0.57mg
29%

Potassium
1003mg
29%

Vitamin B1
0.4mg
27%

Vitamin C
21mg
26%

Fiber
4g
19%

Magnesium
72mg
18%

Vitamin K
17µg
16%

Folate
64µg
16%

Iron
2mg
15%

Zinc
1mg
11%

Vitamin A
489IU
10%

Vitamin E
1mg
10%

Calcium
62mg
6%

covered percent of daily need
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During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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