SALMON WITH CRUSHED BLACKBERRIES AND SEAWEED

Salmon With Crushed Blackberries and Seaweed image

A traditional staple on the Pacific Northwest coast, salmon is considered a sacred food. This dish is often slow-roasted on cedar or redwood spikes near an open fire, giving the fish a beautiful smoky flavor. In the kitchen, searing the salmon in a skillet allows the true flavor of wild-caught fish to shine through. Seaweed harvesting goes back countless generations, and so the salty seaweed is a great accompaniment here, along with the sweet local blackberries, a combination that is natural for the Muckleshoot and other tribes of the region.

Provided by Sean Sherman

Categories dinner, quick, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

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Ingredients

2 cups fresh blackberries
Coarse sea salt
4 (5- to 6-ounce) skin-on salmon fillets, preferably wild-caught sockeye salmon
3 tablespoons sunflower oil, plus more as needed
2 to 3 tablespoons dried wakame seaweed
Fresh chive stems, for garnish

Steps:

In a medium bowl, crush half the blackberries using the back of a fork. Add the remaining whole blackberries, stir to coat and season to taste with salt; set aside.
Pat salmon fillets dry with a paper towel. Season with salt on both sides.
Heat a large, heavy sauté pan or cast-iron skillet over high. When the pan is hot, add 3 tablespoons oil and carefully swirl it around to coat the bottom of the pan. When the oil begins to shimmer, working in batches if necessary, place the fillets in the pan, flesh-side down, and sear until the salmon picks up some color and releases easily from the pan, 1 to 2 minutes. Flip the fish, reduce the heat to medium and continue cooking until cooked through, about 2 minutes more, depending on the thickness of the salmon.
Transfer the fillets from the pan to a warm plate and tent with foil until all fillets are cooked, making sure to get any of the salmon skin that may stick to the pan. (If you're cooking your fillets in multiple batches, you'll want to add 2 to 3 tablespoons of oil to the skillet before pan-searing the second batch.)
Divide the salmon among plates, serving it skin-side up. Top with the blackberries, then garnish each plate with the seaweed and a few chive stems.

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Jocelyn Hamilton

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Just made this for dinner and it was delicious! The salmon was cooked perfectly and the blackberry seaweed sauce was the perfect balance of sweet and savory.

David Harbin

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Wow! This dish is amazing! The flavors are so complex and interesting. I will definitely be making this again.

H.m. Ibrahim

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This dish is a bit too complicated for my taste. I prefer simpler recipes.

FIFI FILISTAJC

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I'm not a big fan of fish, but this dish was surprisingly good. The blackberry seaweed sauce is what really made it for me.

Abusaid Ahmed

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This recipe is a keeper! I love the way the blackberries and seaweed complement each other. The salmon is cooked to perfection.

Abdul Razaq Qaumi

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Meh.

Note 4

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I've made this dish several times now and it's always a crowd pleaser. The flavors are so unique and delicious.

reboberr

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Not bad, but not great either. The salmon was a bit dry and the blackberry seaweed sauce was too sweet for my taste.

Mohammad Arslan

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5/5 stars! This recipe was easy to follow and the results were amazing. The salmon was cooked perfectly and the blackberry seaweed sauce was the perfect complement. Highly recommend!