INGREDIENTS
- 1 (12-ounce) jar seedless blackberry jam
- 2 tsp Dijon-style prepared mustard
- 2 tsp lemon juice
- 1 to 1½ lbs farm-fresh salmon or 4 salmon steaks
- 1 cup fresh or thawed frozen whole blackberries, stems removed
METHOD
In a small heavy saucepan, combine jam, mustard, and lemon juice, blending well. Bring mixture to a simmer over moderate heat; set aside.
Arrange fish fillets/steaks on a broiler rack lightly coated with cooking oil on a lightly greased barbecue grill rack, about 3 inches from heat source. Broil or grill fillets/steaks for 4 to 6 minutes per side, turning fillets/steaks once.
Do not overcook as fish will become tough. Fish should be opaque in color and flake easily with a fork.
Add whole berries to sauce, mixing gently to coat berries with sauce.
To serve, spoon a small amount of sauce over each fillet/steak; pass remaining sauce in a bowl.
VARIATIONS
Poached salmon: Preheat oven for 350 degrees F. Arrange fish fillets/steaks in a 13 x 9 x 2-inch baking dish with enough water, or dry white wine, to just cover fish. Add 2 to 3 tablespoons lemon juice to water, if desired. Loosely cover with aluminum foil and bake for 20 to 25 minutes, depending upon the thickness of the fillets/steaks. Fish should be opaque in color and flake easily with a fork. Do not overcook. Discard liquid and serve with blackberry sauce as previously directed.
For a different flavour, reduce lemon juice to ½ teaspoon and add 1 to 2 teaspoons brandy, or blackberry brandy, to sauce.