SALMON WITH WARM BLACKBERRY AND SHALLOT COMPOTE

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Salmon With Warm Blackberry and Shallot Compote image

This is a great dish to make during the summer when blackberries are in season and the salmon is at its prime,

Provided by morgainegeiser

Categories     Canadian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 shallots, peeled
2 tablespoons olive oil
1/4 cup sugar
2 cups blackberries
1/4 cup raspberry vinegar
1/4 cup flour
1 tablespoon minced fresh chervil
1 tablespoon minced fresh parsley
1 1/2 lbs salmon fillets (skin and bones removed and cut into 4 pieces)
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • In a mixing bowl, toss the shallots, 1 tablespoon of the olive oil and the sugar. Spread in a baking pan and cook 10 to 15 minutes or until the shallots are lightly browned and soft.
  • Remove from the oven and spoon shallots and syrup into a mixing bowl with a lid. Add the blackberries and raspberry vinegar and toss gently to mix the ingredients, being careful not to break up the berries. Cover the bowl and set aside.
  • Place a nonstick skillet large enough to hold the salmon fillets without crowding over medium heat. When the pan is hot, add the remaining 1 tablespoon olive oil. While oil is heating, mix together the flour, chervill, parsley, salt and pepper on a plate or a piece of waxed paper. Pat both sides of the salmon fillets in the flour mixture, then shake off the excess.
  • When the oil is hot, add the salmon fillets and cook 3 to 5 minutes. Turn and cook 3 to 5 minutes more or until the fish just turns opaque.
  • To serve, transfer the salmon fillets to individual plates and spoon compote over the top of the fish.

Nutrition Facts : Calories 376.4, Fat 13.1, SaturatedFat 1.9, Cholesterol 88.7, Sodium 117.6, Carbohydrate 28, Fiber 4.1, Sugar 16, Protein 36.2

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