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.

Orange salmon

I’m not a huge fan of salmon. Well, at least I wasn’t until Saturday night. You see, I’d had a few bad experiences with the fish. One time, I made the poor decision of buying a Lean Cuisine with salmon in it. I took it to work and heated it up in the microwave and it created the most foul, fishy smelling odor I had ever smelled. It was so vile that I could hardly get close enough to the microwave to take it out and throw it in the trash. That, combined with one of my former bosses constantly microwaving and eating salmon at work killed any desire for me to eat the little swimmer.

Attempting to conquer my fear of the foul-smelling beast, I started looking up recipes on Friday to make for dinner on Saturday. This is when I happened upon an orange salmon recipe, on the Cooking Light website, which seemed much more exciting than the 847 lemon dill recipes I had seen.

After deciding on the preparation for the meat, there is always the dilemma of complimentary side dishes. Well, I threw caution to the wind and said, “To Hell with side dishes! I’m puttin’ this meat on a bed of greens and we are calling it salad!” So, that’s what I did!

Orange salmon:


  • 2  tablespoons  brown sugar
  • 1  teaspoon  chili powder
  • 1/2  teaspoon  grated orange rind
  • 1/2  teaspoon  ground cumin
  • 1/2  teaspoon  paprika
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground coriander
  • 1/8  teaspoon  black pepper
  • 4  (6-ounce) salmon fillets
  • Cooking spray


Preheat broiler.

Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.

I cut the recipe in half because I was only  making for the two of us. While the salmon was broiling I gather the rest of the ingredients for the salad:

Amounts per salad:

  • plateful of lettuce of choice(I used butter lettuce) 
  • 8-9 raspberries
  • 2 T of crumbled goat cheese
  • 1/2 of an orange(segmented)
  • a few walnut halves(or nut of choice)
  • 2 T of Newman’s Own light raspberry walnut vinaigrette

When the salmon is done simply lay it on the top of the salad and eat.