"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Salmon with Warm Blackberry and Shallot Compote Recipe

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This recipe for Salmon with Warm Blackberry and Shallot Compote, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, June 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 medium shallots peeled and thickly sliced
1 TBS extra virgin olive oil, divided
1/4 cup sugar
2 cups balckberries, gently rinsed, drained and patted dry
1/4 cup blackberry or raspberry vinegar
1/4 cup all purpose flour
1TBS minced fresh chervil
1 TBS minced fresh parsley
Salt and Pepper to taste
2 lbs salmon fillets

Directions:
Directions:
Pre heat oven to 400.
In a mixing bowl toss together shallots,1 Tbsp olive oil and sugar. Spread in baking dish and cook 10 to 15 minutes, or until shallots are light brown and soft. Remove from oven and scrape shallots and syrup into non reactive bowl with a lid. Add the berries and the vinegar and stir gently to mix, being careful to not break up berries. Cover and set aside.
Heat a non stick skillet large enough to hold all 4 fillets. Add remaining olive oil to the pan, mix together the flour, chervil, parsely, salt and pepper.
Dust both sides of fillets with flour mixture, shaking off excess
When oil is hot, add salmon and cook 3 to 5 minutes. Turn and cook another4 to 5 minutes or until fish just turns opaque.
Place fillets on individual plates and spoon warm compote over top.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
This is fabulous when both fish and berries are fresh. The compote is not too sweet, has a subtle tang but brings out the flavor of the berries. I make
this with corn bread, (to sop up juices), cob corn, sliced tomatoes and ice cold watermelon. This dish screams summer to me!!

 

 

 

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