Heart healthy blackberry glazed salmon is delicious and loaded with antioxidants and omega-3s! (gluten-free)
Salmon is one of the things we eat most often in our house. It goes on the menu at least once a week, sometimes in the form of simple Garlic Cilantro Salmon, and sometimes more fancy, like in these Salmon Quinoa Burgers! Once I finally got my husband to enjoy salmon, I took full advantage of a delicious way to get our recommended 2 servings of fish per week.
In my newest salmon recipe, Blackberry Glazed Salmon, I combine the heart healthy super-food with another nutritional powerhouse, the blackberry, to give it even more super-food status!
Not only do blackberries contain vitamin C, fiber, and bacteria-fighting ellagic acid, but they are full of anthocyanins, which are antioxidants that fight free radicals. These anthocyanins also give blackberries their gorgeous dark coloring. Blackberries can even fight free radicals as good as (if not better than) blueberries!
Blackberry Glazed Salmon is super simple to make, too. With only 6 ingredients, it comes together quickly for a delicious but impressive meal. I absolutely love the sweetness that the blackberries lend to this recipe, along with the deep flavor of the sauce thanks to the wine and vinegar. Finish with a fresh sprinkle of basil, and you’ve got a delightfully colorful dish that goes perfectly with any veggie of your choice.
Heart healthy salmon topped with a bold blackberry sauce is delicious and loaded with antioxidants and omega-3s!
- 1 lb salmon filet
- 1 cup blackberries, divided
- 2 tbsp red wine
- 1/4 cup balsamic vinegar, divided
- 1 clove garlic
- Pinch black pepper
- 4 basil leaves, thinly sliced
- Preheat oven to 400° F. Place salmon filets on foil-lined baking sheet.
- In a small food processor, blender, or NutriBullet, combine 1/2 cup blackberries, wine, 1 tbsp of the balsamic vinegar, garlic, and pepper. Blend until smooth.
- Spoon half of blackberry mixture over salmon filet (about 4 tbsp). Bake salmon for about 15 minutes, more or less depending on the thickness of fish, until cooked through.
- Meanwhile, in a small saucepan, combine remaining blackberry sauce, remaining blackberries, and remaining vinegar. Heat over medium low heat and simmer until reduced to a thick sauce.
- Pour sauce over cooked salmon and top with sliced basil. Divide salmon filet into 4 equal portions. Serve immediately.