Berries for Better Health: Sauteed Salmon with Blackberry Sauce

By Kris Wetherbee

Enjoy nutrient powerhouse berries that span the seasons, from blueberries to cranberries, March to December. 

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.