Ingredients
- 4 (6 oz) salmon fillets
- 1/2 cup J. Olive Co. Blackberry Ginger Balsamic
- 1-2 Tbsp. J. Olive Co. Extra Virgin Olive Oil
- Around 10 fresh blackberries
- 1/4 cup white wine (or chicken stock)
- 2 Tbsp honey
- 2 Tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 Tbsp chopped fresh rosemary
- Salt and freshly ground black pepper
Instructions
- Allow salmon to come to room temperature.
- In a medium saucepan, combine blackberry ginger balsamic, white wine, honey, Dijon mustard, rosemary garlic, and onion powder. Bring to boil over medium heat, then reduce heat and simmer over medium-low heat until sauce has reduced to about 1/3 cup. While simmering, mash up fresh blackberries into the mixture. Remove from heat and allow to cool.
- Season both sides of salmon with salt and pepper. Heat a large skillet over medium-high heat and add 1 Tbsp of olive oil. Heat until oil is hot, but not smoking. Add two filets at a time and cook for 3-5, without moving, until filets have browned on the bottom. Flip the filets and cook for an additional 3-5 minutes.
- Repeat with the remaining filets. You can keep first two warm in a 200° F oven covered with foil.
- Drizzle or brush on the blackberry ginger glaze over the cooked salmon and serve immediately.