The blackberry harvest this year has been steady but not voluminous. The hubby picks every other day and comes in with enough berries for his breakfast bowl of fruit for a few days and for me to toss some in our dinner salad and to play with in a few simple blackberry recipes. Not like two years ago when I had so many I could make cobbler and blackberry sorbet. One night I tried a savory recipe - I made a blackberry honey salsa to serve over a piece of salmon for his dinner. He really enjoyed it so I’m glad I experimented.
Salmon with Blackberry Honey Salsa
Serves 2
- 2 6oz salmon filets
- 1 tsp butter
- 1/2 tsp dried thyme
- 1/4 cup water
- 2 TBS lemon juice, divided
- 1/2 cup diced green pepper
- 1/2 cup diced sweet onion
- 1/2 cup chopped tomato
- 1 cup fresh blackberries
- 2 TBS honey
- 1 tsp salt, divided
- cooking spray
- parchment paper
Preheat oven to 350°
Add the chopped onion, pepper and tomato to a small bowl and sprinkle with 1 tsp of the salt. Mix together and set aside.
Prepare two large pieces of parchment paper for the salmon; fold it in half and open. Spray one half with cooking spray. Place the salmon filet in the middle and slightly towards the fold. Sprinkle each filet with half of the remaining salt and half of the dried thyme. Top each with 1/2 tsp of butter.
Fold the parchment in half over the salmon and seal by starting on one side and folding over and creasing small sections until you read the other side. Keep a small section open so you can add the steaming liquid. See the video below
Mix the lemon juice with the water and pour half of the liquid in each packet. Fold the last piece and then fold over to the bottom side so that none leaks out while cooking.
Place both packets on a baking sheet and bake in the preheated oven for 15 minutes. If your salmon filets are thicker than 1″ you will have to add cooking time.
While the fish cooks add the blackberries, honey and remaining lemon juice to the salsa base. Gently mix until combined. Let sit for 5 minutes then taste and adjust seasoning if needed.
When the fish is finished, carefully open the packet - the steam is HOT - and remove the salmon to the plate. Top with half the salsa.
How Was the Salmon with Blackberry Honey Salsa?
I have no blessed idea. I don’t like salmon, I can’t eat peppers and I don’t like onions. So obviously I cooked this meal for my husband.
I love him.
He loves salmon, onions, and peppers. I also like cooking this time of year when I have all of this wonderful produce coming in from the garden. Everything on the plate but the salmon (and lemon juice, salt and thyme) came from the farm. There is a certain satisfaction in cooking the food that you grew.
He loved it. And that makes me happy. I served this savory blackberry recipe with the last corn of the season (sob) and some roasted green beans. I wrote the recipe for two but since I did not share it with him there was leftover blackberry honey salsa so I served it over a boneless pork chop with jasmine rice on another night and he said it was just as delicious.
It’s a shame I didn’t have more fruit - Blackberry Cobbler would have been a nice finish to the meal.
Questions? Comments? You can leave them HERE
Any Amazon purchase links are affiliate links. If you purchase through them I get a small commission (at no additional charge to you)
Salmon with Blackberry Honey Salsa
A delightful way to take advantage of blackberry season
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
- 2 6oz salmon filets
- 1 tsp butter
- 1/2 tsp dried thyme
- 1/4 cup water
- 2 TBS lemon juice, divided
- 1/2 cup diced green pepper
- 1/2 cup diced sweet onion
- 1/2 cup chopped tomato
- 1 cup fresh blackberries
- 2 TBS honey
- 1 tsp salt, divided
- cooking spray
- parchment paper
Instructions
Preheat oven to 350°
Add the chopped onion, pepper and tomato to a small bowl and sprinkle with 1 tsp of the salt. Mix together and set aside.
Prepare two large pieces of parchment paper for the salmon; fold it in half and open. Spray one half with cooking spray. Place the salmon filet in the middle and slightly towards the fold. Sprinkle each filet with half of the remaining salt and half of the dried thyme. Top each with 1/2 tsp of butter.
Fold the parchment in half over the salmon and seal by starting on one side and folding over and creasing small sections until you read the other side. Keep a small section open so you can add the steaming liquid. The video demonstrates.
Mix the lemon juice with the water and pour half of the liquid in each packet. Fold the last piece and then fold over to the bottom side so that none leaks out while cooking.
Place both packets on a baking sheet and bake in the preheated oven for 15 minutes. If your salmon filets are thicker than 1″ you will have to add cooking time.
While the fish cooks add the blackberries, honey and remaining lemon juice to the salsa base. Gently mix until combined. Let sit for 5 minutes then taste and adjust seasoning if needed.
When the fish is finished, carefully open the packet - the steam is HOT - and remove the salmon to the plate. Top with half the salsa.
Notes
You can serve this over rice. I was cooking the last of the corn from the garden so that was our starch for the night.
The salsa was also delicious on pork
Keywords: salsa, blackberry salsa, blackberry recipes, salmon, en papiotte, 30 minute dinner
