TODAY Food Club

A simple preparation for perfect salmon, punched up with the flavors of a mojito and blackberries.

Blackberry Mojito Salmon

• Servings: 1 filet
• Yield: 4
• Prep Time: 8 min
• Cooking Time: 20 min

Ingredients

• ¼ cup Blackberry Preserves
• 2 Tbs lime juice
• 1 tsp garlic chili paste
• 6 ounces fresh blackberries
• 4 salmon filets
• ½ yellow bell pepper, diced
• 2 scallions chopped (white and greens)
• zest of 1 lime
• 1 tsp oil
• 1 Tbs agave nectar
• ¼ tsp salt
• 3 Tbs fresh mint, chiffonade

Preparation

1. Start by making the glaze. Combine ¼ cup preserves, 1 Tbs lime juice, 1 tsp garlic chili paste and 2 ounces fresh blackberries to a saucepan over medium heat.
2. Using a fork, smash the blackberries and mix together the ingredients until the preserves are relatively smooth and a sauce forms and the sauce starts to simmer.
3. Cover the saucepan with a lid and lower to medium low heat for 10 minutes to allow the sauce to thicken.
4. This can be done a day ahead, transferred to a container and refrigerated if preferred. Otherwise, once it's thickened, it's ready.
5. Next, make the salsa by combining 4 ounces halved blackberries, ½ yellow bell pepper diced, 2 scallions chopped, 1 Tbs. fresh lime juice, 1 tsp olive oil and 1 Tbs agave nectar, zest of 1 lime plus ¼ tsp salt. Allow this to sit and macerate at least 15 minutes, up to an hour.
6. When you're ready to cook your fish, heat the oven to 'broil" and place a rack on the top level.
7. Brush blackberry glaze all over the flesh of your salmon filets (seasoned with salt and pepper) and place on a baking sheet.
8. Place the baking sheet on the top rack of the oven, directly under the heating elements and broil until the fish reaches an internal temperature of 120F (3 - 4 minutes for a thin filet).
9. Serve topped with blackberry salsa and a generous sprinkle of chiffonade mint.

Recipe Tags

• 30 Minute Meals
• Easy
• Gluten-free
• Healthy
• Light
• Seafood
• American
• Cuban
• Entree