Recipe via BC Salmon Farmers Association. [1]
This delicious recipe has featured on the back of our 2010 householder brochure and quickly became a fan favorite. Try it with other berry sauces for more great flavours.
Serves: 4
Ingredients
- 1 (12-ounce) jar seedless blackberry jam
- 2 tsp Dijon-style prepared mustard
- 2 tsp lemon juice
- 1 to 1½ lbs farm-fresh salmon or 4 salmon steaks
- 1 cup fresh or thawed frozen whole blackberries, stems removed
Directions
- In a small heavy saucepan, combine jam, mustard, and lemon juice, blending well. Bring mixture to a simmer over moderate heat; set aside.
- Arrange fish fillets or steaks on a broiler rack lightly coated with cooking or on a barbecue grill rack lightly greased, about 3 inches from heat source. Broil or grill fillets or steaks for 4 to 6 minutes per side, turning fillets or steaks once. Do not overcook as fish will become tough. Fish should be opaque in color and flake easily with a fork. Add whole berries to sauce, mixing gently to coat berries with sauce.
- To serve, spoon a small amount of sauce over each fillet or steak; pass remaining sauce in a sauceboat.
Variations:
- Try poaching the salmon for this dish: Arrange fish fillets or steaks in a 13 x 9 x 2-inch baking dish; add enough water or dry white wine to just cover fish. Add 2 to 3 tablespoons lemon juice to water, if desired. Loosely cover with aluminum foil and bake in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes, depending upon the thickness of the fillets or steaks, or until done and fish is opaque in color and flakes easily with a fork. Do not overcook. To serve, discard liquid and serve with sauce as previously directed.
- Reduce lemon juice to ½ teaspoon and add 1 to 2 teaspoons brandy or blackberry brandy to sauce, if desired.
[2]