Salmon in Balsamic Blackberry Wine Sauce

 The month of salmon recipes goes on! Add some local blackberries for a fresh and seasonal meal!

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Marlies Egberding,  The Savory Table.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 2

1 small onion, minced

1 clove garlic, diced

1 tablespoon butter

1 tablespoon fresh rosemary, chopped

1 cup balsamic vinegar

2 cups blackberry wine (Pasek Cellars Blackberry Wine recommended)

2 fillets salmon

Garnish

1 cup fresh blackberries

Sauté onion and garlic in butter on medium-high heat until the onions are translucent and slightly browned, about 5 minutes.

Add rosemary, balsamic vinegar and blackberry wine and simmer on medium heat, stirring often. Simmer sauce until it has reduced to about 1 cup.

Place salmon skin side down on a broiling pan. Broil on low with the oven door open for about 10 minutes for every inch of fillet thickness. It is done when it can be easily flaked with a fork.

Serve sauce warm over salmon and garnish with fresh blackberries.

Recipe Tip

Allow the sauce to cool completely and use as a delicious salad dressing!

Wine Pairing Suggestions:

Wedge Mountain Winery Lemberger (Semi-Sweet)

Wine Tip:

Offset this slightly sweet sauce with a drier wine. Salmon, an oily fish, can handle a red wine. Most white fish, however, should be paired with white wine.