Summer Berry-Glazed Salmon

Ingredients

• ●4 salmon fillets (6 ounces each), skin on
• ●Salt and freshly ground black pepper
• ●1 tablespoon olive oil
• ●*Berry Glaze:**
• ●1½ cups mixed fresh berries (blueberries, raspberries, blackberries)
• ●2 tablespoons honey
• ●1 tablespoon balsamic vinegar
• ●1 tablespoon soy sauce
• ●1 clove garlic, minced
• ●½ teaspoon fresh ginger, grated
• ●Pinch of red pepper flakes
• ●*Garnish:**
• ●Fresh berries
• ●Fresh thyme or basil leaves

Method

1. Make the glaze: Combine the berries, honey, balsamic vinegar, soy sauce, garlic, ginger, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat. Cook for 8 to 10 minutes, mashing the berries as they soften, until thickened to a loose jam consistency. Strain through a fine-mesh sieve if you want a smooth glaze, or leave it chunky. Set aside.
2. Pat the salmon fillets very dry with paper towels. Season generously with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the salmon skin-side up and sear for 3 to 4 minutes without moving, until a golden crust forms.
4. Flip the salmon skin-side down. Brush the tops generously with the berry glaze.
5. Transfer the skillet to a 200°C (400°F) oven (or continue on the stovetop over medium heat, covered) and cook for 5 to 7 minutes, until the salmon is cooked to your liking. For medium, the center should still be slightly translucent.
6. Serve with extra glaze spooned over and around the fish. Garnish with a few fresh berries and herbs.
7. *Storage:** Cooked salmon keeps refrigerated for 2 days. The glaze keeps for a week. Leftover salmon flakes beautifully over salads.
8. *Seasonal note:** Wild-caught salmon is in peak season during summer. Sockeye and coho have the deepest color and firmest texture. If you're buying farmed, look for responsibly raised sources. The glaze works beautifully on grilled salmon too — brush it on during the last 2 minutes of grilling.