Archive for » January 9th, 2009«
Ingredients
4 Salmon fillets
1 Red onion, chopped finely
2 Tablespoons olive oil
4 Tablespoons sugar sugar
2 Tablespoons blackberry jam
2 Cups blackberries
4 Tablespoons raspberry vinegar
2 tablespoon minced fresh parsley
Salt and pepper
Method
1. Heat 1 tablespoon of the olive oil in a saucepan add onion cook, stirring for a couple of Min’s, add sugar, stir until it becomes a syrupy mixute.
2. Add the blackberry jam and raspberry vinegar and stir to combine ingredients, add berries stir gently being careful not to break up the berries. Leave saucepan on a very low heat to keep warm.
3. Place a nonstick skillet large enough to hold the salmon fillets without crowding over medium heat, add the remaining 1 tablespoon olive oil and heat
4. While oil is heating, sprinkle salmon fillets with parsley, salt and pepper.
5. Add the salmon fillets and cook 3 to 5 minutes. Turn and cook 3 to 5 minutes more or until fish flakes easily, cooking times will vary according to thickness of fillets.
To serve: Transfer the salmon fillets to individual plates and spoon compote over the top of the fish.
All photos taken by me unless otherwise stated.