There was a restaurant near my college that served Sauteed Salmon with a Blackberry Butter Sauce and Red Bliss Potatoes. I loved this dish so much, I’m pretty sure I went once a week to eat it while they offered this dinner. I had a bunch of raspberries and blackberries left over from the Berry Sangria and Berries with Lemon Mint Syrup, so I thought I’d attempt to recreate the recipe.
Ingredients for Salmon
- 2 eight ounce salmon fillets, with the skin still on
- 1 tablespoon olive oil
- Salt and pepper, to taste
Ingredients for Blackberry-Raspberry Butter Sauce
- 1/4 cup raspberries
- 1/4 cup blackberries
- Juice from 1 lemon
- 1 teaspoon sugar
- 1/3 cup white wine
- 1 garlic clove, minced
- 1 shallot, minced
- Salt and Pepper, to taste
- 1 stick unsalted butter, cut into chunks
Ingredients for Roasted Red Bliss Potatoes
- 2 cups Red Bliss potatoes, quartered
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and Pepper, to taste
- Cooking Spray
Begin by preparing the potatoes. Preheat your oven to 350 degrees. Wash the potatoes and cut into quarters. Arrange on a baking sheet that has been sprayed with cooking spray. Mince the garlic and add on top of the potatoes. Season with salt and pepper and drizzle with olive oil.
Cook for 30-45 minutes, or until crisp on the outside but tender on the inside.
To make the butter sauce, combine everything but the butter in a food processor. Pulse until combined.
Strain to remove seeds using a spoon to push the liquid through.
Before continuing with the blackberry-raspberry butter, get your salmon ready. Season with salt and pepper.
Back to the sauce: place the strained liquid in a saute pan and bring to a boil, until it reduces by half. Add the butter and mix until melted and combined. Keep on the stovetop to keep it warm.
Heat 1 tablespoon olive oil over medium high heat and add the salmon skin side up.
Cook for 2-3 minutes or until the salmon has a nice brown sear. Flip the salmon and cook skin side down until desired doneness (3-5 minutes).
Transfer the salmon to a plate, add potatoes and top with the butter sauce.
It has been years since I had that salmon, so I have no idea if this is even close to the original, but I honestly don’t care. This was fantastic! I made way too much sauce though, so I will have to find another use for the leftovers. The blackberry-raspberry butter worked so well with the salmon, and the potatoes soaked up all the extra sauce. Yum!
What do you think?