Salmon With Mixed Berry Reduction Recipes

Steps:

• Combine lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl and toss gently to combine.
• Drizzle salad with dressing and toss gently to coat.

Steps:

• Place berries in a small saucepan and heat on medium-low heat. Crush berries with a spoon (or potato masher) to release juices. Cook until the liquid reduces by half (about 1/2 hour), stirring often enough to keep from burning.
• You can add 1 tsp sugar to the sauce if you want to, but it isn't necessary.
• Meanwhile, salt the non-skin side of the salmon fillets and then baste with olive oil. Grill on low heat until meat flakes easily.
• Serve hot with reduction sauce spooned over meat.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix melted butter and Dijon in a small bowl until well blended.
• Place salmon fillets on a baking sheet and brush the tops and sides with Dijon mixture. Sprinkle with salt and pepper.
• Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
• While the salmon is baking, melt butter for glaze in a skillet over medium heat. Add green onions and saute until lightly browned, about 5 minutes. Add jam and vinaigrette, then season with salt and pepper. Cook and stir until thickened, about 3 minutes.
• Plate the salmon and divide the glaze between the two fillets.

Steps:

• Soak grilling planks in water for at least 1 hour. , In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, 1/8 teaspoon salt and 1/8 teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside., Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. , Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce.

Steps:

• Run your fingers over the salmon flesh and pull out any pinbones. Season fish generously with salt and let rest at room temperature while you prepare the sauce.
• Heat the oven to 400 degrees. Oil a large baking sheet.
• In a medium saucepan over low heat, simmer together shallots, wine, vinegar, thyme, cinnamon and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries, butter and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.
• Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.