2 cups fresh or frozen blackberries (I used Fresh)
¼ cups dry red wine
¼ cups packed light brown sugar
½ teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 tsp ground ginger (I used ground)
1 tablespoon unsalted butter
Four 6-ounce skin-on salmon fillets, pin bones removed
Kosher salt and freshly ground black pepper
Minced Fresh Oregano, Thyme and mint - this is optional but really helped to enhance the blackberry mixture and wine
Step 1: In a small pot set over medium heat, bring the blackberries, wine, brown sugar, lemon zest and juice, and ginger to a simmer. Cook, stirring occasionally, until the berries break down, about 15 minutes. Remove from heat and let cool for 10 minutes.
Step 3: Heat some oil in a large skillet over medium-high heat. Pat the salmon dry and season with salt and black pepper. Add the fish to the skillet and cook, skin side down and flipping once, until the skin is crisp and the salmon is cooked through, 8-10 minutes.
Step 3: Return the sauce to low heat, and stir in the butter and herbs. Keep warm until ready to serve.
Step 4: Transfer Salmon to a platter, spoon the reserved blackberry sauce over top, and serve warm.
Paired with Le Ferme Du Mont Cotes Du Rhone "Le Ponnant"
Adapted from a recipe by Leah Koenig