Berries for Better Health: Sautéed Salmon with Blackberry Sauce

May/June 2007
By Kris Wetherbee 
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Enjoy nutrient powerhouse berries that span the seasons, from blueberries to cranberries, March to December. 

RELATED CONTENT

Sautéed Salmon with Blackberry Sauce
Makes 4 servings

With one of the highest antioxidant levels of all fruits, blackberries are abundant in gallic acid, rutin and ellagic acid, a known cancer preventive.

  • 1½ cups blackberries, fresh or frozen
  • ¾ cup pineapple juice
  • ¼ cup ketchup
  • 3 tablespoons brown sugar
  • ¼ teaspoon chile powder
  • 1½ teaspoons cornstarch
  • ½ tablespoon olive oil
  • 4 salmon fillets (1½ pounds total)
  • Garlic salt and lemon pepper seasoning, to taste
  1. Combine blackberries, juice, ketchup, brown sugar and chili powder in a saucepan. Whisk in cornstarch until thoroughly mixed. Bring contents of pan to a gentle boil, reduce heat and simmer 15 minutes or until sauce thickens; set aside.
  2. Heat olive oil in a nonstick skillet over medium heat. Add salmon fillets and sprinkle with garlic salt and lemon pepper to taste. Sauté for 3 to 5 minutes on each side or until fillets flake easily with a fork.
  3. Remove salmon to individual plates and drizzle with blackberry sauce. Serve extra sauce on the side.
Click here for the original article, Berries for Better Health.
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