Kathleen Rear

For the Blackberry Glaze:
1 teaspoon Olive Oil
1 Shallot (thinly sliced)
1 cup Vegetable or Beef stock
1 cup Red Wine
1/2 cup seedless Blackberry Jam
1/2 cup fresh Blackberries
Salt & Pepper

Saute the shallot in the olive oil. Add the stock and the red wine and reduce on medium high heat until only about 1/2 cup remains or, for about 15 minutes. You’ll want to keep an eye on this, so don’t wander off to far.

Turn the heat to low and whisk in the blackberry jam then add the fresh blackberries, mashing them slightly with a fork.
Taste for seasoning before adding the salt and pepper.

For the Salmon:
4 4oz. Salmon pieces. (skin on or off, your choice)
Olive Oil
Salt & Pepper

Heat the oven broiler to high and place the rack about 4 inches from the broiler surface.
Arrange the salmon on a parchment lined sheet pan and drizzle with olive oil. Sprinkle with salt and pepper.
Place the salmon under the broiler for 7 minutes for medium rare. 10-12 minutes for cooked through.

Spoon the blackberry sauce over the salmon to serve.

P.S. The sauce is great with chicken too!