My first real new recipe in some time…I mean, I cook things, but I haven’t invented anything new lately.

I had some blackberry salmon at a nice restaurant a while ago, and the fish was overcooked.  I was at the point where I was starting to think I was never going to like salmon.  Ever.  Because every time I ordered it, it was dry and tasteless.  Then I was talking to someone about it (I wish I could remember who), and they said, “If you don’t like salmon, it’s because it’s overcooked.”

Fast forward to Christmas…

The salmon was moist and flavorful all by itself, and fantastic with the blackberry sauce.  Score!

Blackberry Salmon

Heat oven to 450F. Yes, really.

1.5 pounds of salmon fillet (for me, this was one freezer package–note, unless it says “never frozen,” it was probably frozen and then thawed.  Just get the frozen stuff and let it thaw in the fridge.)
parchment paper to wrap fish
olive oil
1 10-oz package frozen blackberries, thawed
1/4 red onion, minced–about 1/2 c mince
1/4 c butter
2 T blueberry balsamic or to taste (regular balsamic is good, too)

Preheat the oven.  Lay the fish skin side down on the parchment paper and rub skin with salt–2-3 T of salt–enough that you can feel a paste of salt under your fingers, but not so much that you can rub it into lumps.  Drizzle olive oil over the fish in three thin stripes.  Fold the paper over the fish so that it’s a sealed envelope of fishy goodness.  Bake at 450F for 10 minutes, then peek inside the package to see whether the fish is pale pink or red.  If red, the fish isn’t quite done.  If pale pink, you’re good.  The second the top of the fish turns from red to pale pink, take it out and leave it on top of the oven for a few minutes.  You can peek, but close the envelope afterwards.

Meanwhile, saute the onions in the butter until they’re translucent, then add the blackberries and break them up with a wooden spoon.  When the blackberries are simmering, turn off the heat, add the balsamic, and salt to taste.

Let the salmon sit on top of the oven for a few minutes or until cool enough to eat; serve with the blackberry sauce on the side.