4.5 from 6 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 Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 Servings
Calories: 401 kcal
Course:
Main Course
Cuisine:
French
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
- ⅓ 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.
Cup of Yum
Notes
- From the kitchen of The Fromagette. Adapted from Sunset Magazine.
- From the kitchen of The Fromagette. Adapted from Sunset Magazine.
Nutrition Information
Calories
401kcal
(20%)
Carbohydrates
22g
(7%)
Protein
35g
(70%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Cholesterol
101mg
(34%)
Sodium
104mg
(4%)
Potassium
994mg
(28%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
490IU
(10%)
Vitamin C
21.6mg
(24%)
Calcium
56mg
(6%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 401
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 101mg | 34% |
| Sodium | 104mg | 4% |
| Potassium | 994mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 21.6mg | 24% |
| Calcium | 56mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.