|salmon and blackberry salad with blackberry dressing|
I also included a few raw red onion slices in my salad. I suspect that most people might think that the onion might be a bit much, but if you slice the onion paper-thin, then you get the lovely sweet flavour of the onion which I think works perfectly with the salad. Partly as a result of developing carpal tunnel syndrome and clumsy knife skills, I bought an OXO Good Grips mandoline slicer, which means you can get beautifully thin and even slices.
I used a few brambles foraged from the lane by my house to make the salad. Sadly, there aren't many left, but then there is always next year to look forward to!
Skill level: Easy
4 salmon fillets, skin-on (about 150g each)
2 tbsp vegetable oil
salt and freshly ground black pepper
red onion, very finely sliced into rings (optional)
250g blackberries (reserve a few for scattering over the salad)
3 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp dark soy sauce
4 slices fresh ginger
2 garlic cloves, smashed
1 star anise
- Tip all the ingredients into a non-reactive pan. Bring to the boil and then simmer for 20 minutes. Discard the star anise.
- Cool a little before transferring the mixture to a food processor and whizz until smoothish. Strain through a sieve, rubbing with a metal spoon or ladle to get all the juice and pulp, but none of the pips. Will store well in the fridge for a week.
- Check the salmon for pin bones and remove. (I use a pair of tweezers to do this.) Pat dry and season with a little salt and pepper.
- Heat the oil in a frying pan over a medium to high heat.
- Working in two batches, cook the salmon fillets, skin-side down for about 8 minutes, turning once. (You may need to adjust the cooking time depending on how thick the fillets are. You may also need to add a little more oil to the pan if necessary before cooking the next batch of fish.)
- Transfer fish to warmed plates. Spoon over the blackberry sauce before serving with a few rocket leaves, red onion slices and fresh blackberries.
- Alternatively you can grill the fish. Heat the grill. Brush each salmon fillet with a little oil. Grill skin-side up for about 3 minutes. Flip over and continue to cook for another 4-5 minutes until the skin is crisp. (The whole fillet should take about 8 minutes, depending on how thick it is.). Serve the fish with sauce drizzled over.