Blackberry Sauce for Salmon

This Gluten-Free Recipe Delivers a Sweet-Salty Punch.

August 17, 2008 at 9:30AM by Shauna James Ahern | comment

I love sweet and salty together. Time was I went to the movies and bought a tub of popcorn and tossed in a carton of Milk Duds. Strange, but fabulous. But now, I can't have either one for the gluten. And I'm probably better off for it. But still, I love that taste combination.

So all day, I was dreaming up this blackberry sauce atop sauteed salmon. I had it all planned in my mind for dinner.

I know I'm not supposed to say this, because I'm the one who made up the recipe, but my god that was good. It needed a little time to rest and thicken up on its own before putting it on the fish. But it exploded in my mouth with joy, just the way something with blackberries should.

INGREDIENTS
1/2 pint of fresh blackberries
1/4 cup of water
juice of one lemon
1/4 cup of brown sugar/less of high-quality honey (like the chestnut from Tuscany)
two teaspoons of cornstarch
pinch of cayenne pepper (for punch)
splash of balsamic vinegar

PREPARATION
1. Cook the blackberries and water in a saucepan until the berries are soft and starting to fall apart. Take off the burner and put the blackberries into a sieve. Push through until you have extracted all the liquid.

2. Put the liquid back into the saucepan and bring to heat. Throw in the lemon juice, the cornstarch, the sweetener of your choice, the chili pepper, and the tiniest splash of balsamic vinegar. (I'm going to try the fig balsamic vinegar on my shelves.) Heat until it's thickened, slightly, and you sense it's done. Immediately spoon over sauteed salmon.

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