Salmon with blackberry sauce

One of Brian’s favorite things that I make is orange salmon. I haven’t made it in a while, so I decided to make a variation of it for dinner last night. Instead of putting it on a salad, I used it as the main course and served glazed carrots on the side. Followed up by black bean brownies with a twist for dessert.

I used a slightly different rub:

  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • clementine zest
  • 3  5  salmon filets

Mix rub together and generously coat salmon with rub. Broil for 8 minutes for when salmon easily flakes with fork.

Blackberry sauce:

  • 15 blackberries
  • juice of one clementine
  • 1 teaspoon honey
  • 1 teaspoon soy sauce

Mash up black berries. Add juice, honey and soy sauce. Mix well. Put in small sauce pan over med-high heat until it boils. Lower heat and simmer for 5 minutes or until slightly thickens. Spoon over salmon filet.

Glazed carrots:

  • 8 oz baby carrots
  • 1/2 tablespoon butter
  • 1 tablespoon brown sugar

Place carrots in boiling water. Boil until fork tender. Drain water. Add butter and brown sugar. Stir until melted and combined.

To mix it up a bit, I added one teaspoon of cinnamon to the black bean brownies. It really made a difference. I was surprised that you could taste it so much. It really enhanced the brownies.

Overall, it was a highly tasty dinner and very easy to make.


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