A rich, sweet-tart blackberry sauce adorns crispy skin-on salmon filets in this easy dish from Leah Koenig, who developed it for our One Ingredient, Many Ways series.
- 2 cups blackberries
- 1⁄4 cup dry red wine
- 1⁄4 cup packed light brown sugar
- 1⁄2 tsp. grated lemon zest, plus 1 tbsp. fresh lemon juice
- 1 (2″-piece) ginger, peeled and smashed
- 1 tbsp. unsalted butter
- 4 (6-oz.) skin-on salmon filets, pin bones removed
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup Canola Oil
- Bring blackberries, wine, brown sugar, lemon zest and juice, and ginger to a simmer in a 2-qt. saucepan over medium heat. Cook, stirring occasionally, until berries break down, about 15 minutes. Remove from heat and let cool 10 minutes. Discard ginger and transfer berry mixture to a blender; purée until smooth. Strain sauce over a fine-mesh sieve set over the saucepan; return to low heat. Stir in butter and keep warm.
- Heat half the oil in a 12” skillet over medium-high heat. Pat salmon dry and season with salt and pepper. Working in two batches and adding more oil as needed, cook, skin side down and flipping once, until skin is crisp and salmon is cooked, 8-10 minutes. Transfer fish to a platter and spoon blackberry sauce over top.