The slightly tart sweetness of blackberries brings out and moderates the richness of wild salmon.
Their contrasting colors also add visual appeal to the plate, with the deep-purple of organic blackberries highlighting the rich red-orange of salmon.
And the two foods offer distinct, attractive health benefits.
Each food is high in antioxidants:
- Wild salmon abounds in the bright orange carotene-class antioxidant pigment called astaxanthin. In test-tube experiments, astaxanthin displays antioxidant capacities 50‒100 times greater than vitamin E.
- Blackberries are rich in the same kinds of flavanol compounds that make tea, cocoa, and all berries good for brain, vascular, and metabolic health.
Wild Salmon with Blackberry Compote
Makes 4 servings
4 (6 oz) wild Alaskan salmon fillet portions
1 red onion, chopped finely
2 tablespoons organic extra virgin olive oil
2 tablespoons raw organic sugar
2 tablespoons blackberry (or blueberry) preserves
2 cups organic blackberries, thawed
4 tablespoons organic balsamic vinegar
2 tablespoons minced fresh parsley
Sea salt and organic pepper
- Add the onion and 1 tablespoon of the olive oil to a saucepan over medium-low heat and cook, stirring for 2‒3 minutes. Add the sugar and stir until it reaches a syrupy consistency.
- Add the preserves and balsamic vinegar and stir to combine ingredients. Add berries and stir gently. Leave saucepan on very low heat to keep warm.
- Add the remaining 1 tablespoon olive oil to a pan large enough to hold the salmon, and set burner to medium heat.
- While oil is heating, sprinkle salmon fillets with parsley, salt and pepper.
- Add the salmon and cook 3‒4 minutes. Turn and cook 3‒4 minutes more, or until fish flakes easily.
- Transfer the salmon to individual plates and spoon the compote over the fish.