Salmon with a Balsamic Blackberry Sauce

Blackberry Balsamic Salmon

Moist salmon fillet topped by a sauce made from balsamic vinegar and fresh blackberries.


  • 3.5 oz salmon
  • 2 tsp canola oil
  • 1 cup blackberries, divided
  • 2 TBS Balsamic Vinegar
  • 1 tsp freshly grated ginger root
  • salt and pepper
  • 1/2 cup prepared brown rice
  • 3.5 oz green beans, roasted with salt and pepper or side vegetable of choice


  • Preheat oven to 350 (to cook your side vegetable and to finish cooking the salmon)
  • In a small sauce pan add half of the blackberries, the balsamic and the grated ginger root. Let it cook just until the blackberries soften and release their juices. If it gets too dry you can add a bit of water. Just before serving add the additional half cup of blackberries to just warm through.
  • While the sauce is cooking heat an oven safe pan over med-high heat. Add the oil.
  • Sprinkle salt and pepper over the salmon. Add it to the pan and cook on each side for about 2 – 4 minutes depending on the thickness of your fillet. 
  • Remove the pan from the burner to the oven to finish cooking the fish – 10 – 15 minutes depending on the thickness of the fillet.
  • Make sure your brown rice is warm and top it with the cooked salmon and the sauce.
  • Serve the beans on the side.


To make the roast green beans: heat oven to 350. Place beans on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 10 – 15 minutes until they are just starting to brown.

I find that if I put them in as I start the sauce they will be done just in time.

I cook my brown rice in my electric pressure cooker.