"This easy salmon recipe is made with a quick berry sauce that's full of sweet flavor. It's an impressive dish to serve for company or weekend guests that requires just a few minutes of prep.
If doubling this recipe (it only makes 2 servings) use a medium-sized saucepan for the sauce so there is more surface area for the reduction. To prevent scorching, brush salmon with syrup just a minute or two before removing it from the broiler."
- 1 Package (6 ounce) Driscoll's Blackberries
- 1 Package (6 ounce) Driscoll's Raspberries
- 2 Tablespoons red wine
- 2 Tablespoons brown sugar
- 1 Pinch salt and black pepper
- 2 salmon filets or steaks, (about 7 ounces each)
Preheat broiler and place rack 6 to 8 inches from heat source. Line a baking sheet with foil and coat with cooking spray.
Set aside 1/4 cup each blackberries and raspberries.
Simmer remaining berries and wine in a small saucepan, stirring and crushing berries until juicy, about 5 minutes.
Strain; discard pulp and seeds. Juice should measure 1/2 to 2/3 cup.
Simmer juice and brown sugar until syrupy and reduced to about 1/3 to 1/2 cup.
Season salmon with salt and pepper and place on a baking sheet.
Broil salmon 10 to 12 minutes or until nearly cooked through; brush tops lightly with about 1 tablespoon berry syrup the last 2 minutes of broiling.
Stir remaining berries into berry syrup and reheat briefly.
Serve salmon with warm berry sauce.