How to Make Yummy Salmon w/ Berry Reduction

Salmon w/ Berry Reduction. The salmon is placed under a broiler to cook, and turn the blueberry glaze into a sticky, flavorful coating. Blueberry Balsamic Glazed Salmon is salmon that has been coated in a flavorful sticky sauce made from blueberries, balsamic vinegar, sugar, thyme, and lemon. Place berries in a small saucepan and heat on medium-low heat. Crush berries with a spoon (or potato masher) to release juices. The sauce we're making is blackberry and balsamic vinegar reduction that is tangy and sweet and pairs perfectly with the rich salmon.

We're using these gorgeous frozen Oregon blackberries in our sauce, and if you didn't know it already, I'm a HUGE Oregon berry fan. To prevent scorching, brush salmon with syrup just a minute or two before removing from the broiler. No need to fire up the grill for this salmon recipe--it comes together in a flash under the broiler. You can cook Salmon w/ Berry Reduction using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Salmon w/ Berry Reduction

1. You need 6 oz of salmon.
2. Prepare 2 of baby potatoes.
3. Prepare 1/8 cup of green onion.
4. Prepare 2 tbsp of butter.
5. It's 1 tbsp of sour cream.
6. You need 1/8 cup of blackberries.
7. It's 1/8 cup of raspberries.
8. You need 3/4 tsp of salt.
9. It's 1/4 tsp of ground black pepper.

Fruit jam and herbs are the stars in our blackberry sauce for salmon. No need to fire up the grill for this salmon recipe--it comes together in a flash under the broiler. Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper. This balsamic salmon has layers of flavor that all come together so well.

Salmon w/ Berry Reduction step by step

1. Take 2 potatoes, peel, and slice to 1/4" thickness. Place in a pot of water and bring to a rolling boil..
2. Take blackberries and raspberries, and dice. Place in a pot with 1/2 cup water and bring to a boil. Let berries breakdown..
3. Heat frying pan with 1 tbsp button. Add salmon, and sprinkle 1/4 tsp salt and black pepper over fish. Sear outside, and reduce heat. Cover, and cook until internal temperature is at 155°F..
4. Dice 1/8 cup of green onions..
5. When potatoes have softened, drain all water. Mash potatoes, add sour cream, 1 tbsp butter, remaining salt, and green onions. Fold ingredients together, and return to low heat..
6. When salmon is cooked, remove from heat. Remove mashed potatoes from heat. Plate next to each other..
7. When reduction is complete (add flour or cornstarch if needed to thicken), drizzle over top of fish..

You get the perfectly pan seared fillets with its golden brown, nicely crisp, outer edge, then its perfectly tender melt-in-your mouth interior. The salmon is drizzled with a sweet and lightly tart and tangy, reduced balsamic glaze. Meanwhile, lay salmon fillets on a foil lined baking pan. Place a couple of tablespoons of the reduction on plates before laying down salmon. Drizzle more of the sauce over top along with some chopped strawberries, as desired.