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5 from 2 votes

Thyme Encrusted Salmon with Blackberry Gastrique

This thyme encrusted salmon with blackberry gastrique is impressive enough for entertaining, but surprisingly easy to make.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Entrees
Cuisine: French
Keyword: Seafood Recipes
Servings: 4 Servings
Calories: 401kcal

Ingredients

  • 2 cups fresh blackberries
  • ¼ cup sugar
  • ¼ cup red wine vinegar
  • 1 tablespoon butter
  • 1 large shallot minced
  • ¼ cup dry red wine
  • salt and pepper
  • 4 fresh salmon fillets 1 ½- 2 pounds total, skinned
  • cup fresh thyme leaves plus a few sprigs for garnish
  • ½ teaspoon ground cloves
  • 1 tablespoon olive oil

Instructions

  • In a food processor or blender, puree 1¾ cups of the berries, reserving the remaining ¼ cup to use as a garnish. Pour through a fine strainer into a bowl; discard seeds.
  • To prepare gastrique: In a 1- to 2-quart pan, mix sugar with ¼ cup water; cook, uncovered, over medium-high heat until reduced to a thick caramel-colored syrup, 5 to 10 minutes. Remove from heat; carefully add vinegar.
  • Return to low heat and stir until caramel is dissolved. Remove from pan and set aside. Rinse pan.
  • In the same pan, melt butter over medium-high heat; add shallot and cook, stirring often, until just golden, 2 to 3 minutes. Add wine and cook, uncovered, until most of the liquid evaporates (watch carefully), about 5 minutes.
  • Add berry puree and cook, uncovered, until reduced by half, about 6 minutes. Add the gastrique to pan. Add salt and pepper to taste; set aside.
  • Rinse fish; pat dry. Sprinkle with salt and pepper.
  • Mix thyme and cloves; spread on a large plate. Set fillets on thyme mixture; press to adhere and let stand a few minutes. Turn over; repeat to coat all sides.
  • Add oil to a 10- to 12-inch frying pan over high heat. When pan is hot, cook fish until lightly brown, 1 to 2 minutes per side; transfer to oven in same pan if handle is ovenproof (or transfer fillets to a baking pan).
  • Bake fish in a 375 degrees oven until fish is barely opaque in thickest part, 4 to 6 minutes. Spoon 2 tablespoons of sauce onto each of 4 heated plates; place a fillet on top. Place whole berries on top of and around fillet. Garnish with thyme sprigs.

Notes

From the kitchen of The Fromagette. Adapted from Sunset Magazine.

Nutrition

Calories: 401kcal | Carbohydrates: 22g | Protein: 35g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 104mg | Potassium: 994mg | Fiber: 5g | Sugar: 16g | Vitamin A: 490IU | Vitamin C: 21.6mg | Calcium: 56mg | Iron: 2.6mg