5 from 2 votes
Blackberry Glazed Salmon
Blackberry Glazed Salmon served on a bed of fresh greens with juicy blackberries, plus goat cheese and sliced almonds for a delicious and healthy dinner salad. Gluten free and paleo friendly.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
2
Course:
Salad
Cuisine:
American
Ingredients
Salmon
- 2 salmon fillets 6 ounce, patted dry
- 1 TBSP extra virgin olive oil
- 1 TBSP balsamic vinegar
- 1/2 TBSP maple syrup
- 1 tsp mustard stoneground
- 1/4 tsp salt
- 1/4 tsp black pepper
- cast iron skillet
Blackberry Balsamic Glaze:
- 1 cup blackberry
- 3 TBSP balsamic vinegar
- 1.5 TBSP maple syrup
- 1 tsp tapioca starch optional; see recipe
For the Salad:
- salad greens
- 4 oz goat cheese freshly crumbled
- nuts hemp hearts, pecans, walnuts, or seeds of choice; i.e. almonds
- blackberry fresh
Instructions
- Make the blackberry balsamic glaze: In a small pot over medium-high heat, combine blackberries with balsamic vinegar and maple syrup. Mash blackberries as pot heats up. Simmer for about 15 minutes and remove from heat. Mixture will thicken slightly upon standing, or option to add 1 tsp tapioca starch after 10 minutes of simmering for quicker glaze.
- broil salmon: Preheat oven for broiling (400ºF) and place oven rack about 6″ from broiler. In small bowl mix together oil, vinegar, maple syrup, mustard, salt and pepper. Place skin side down on oiled cast iron skillet and brush salmon with marinade. Transfer skillet to preheated oven and broil for about 6-8 minutes, until you see the crust start to form. Remove salmon from oven and brush with blackberry glaze.
- Prepare the salad: Evenly disperse salad greens onto 2 plates. Top with blackberries, goat cheese, nuts, seeds and balsamic dressing. Place glazed salmon on top and cover with more blackberry glaze.
Cup of Yum
Notes
- If you prefer, you can also sear the salmon. Use cast iron skillet over medium heat, brush salmon with marinade and sear about 4 minutes on each side.