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, adapting it into this Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes.
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
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