Salmon With Warm Blackberry And Shallot Compote

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 shallots, peeled
• 2 tablespoons olive oil
• 1/4 cup sugar
• 2 cups blackberries
• 1/4 cup raspberry vinegar
• 1/4 cup flour
• 1 tablespoon minced fresh chervil
• 1 tablespoon minced fresh parsley
• 1 1/2 lbs salmon fillets (skin and bones removed and cut into 4 pieces)
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees.
• 2 in a mixing bowl, toss the shallots, 1 tablespoon of the olive oil and the sugar. spread in a baking pan and cook 10 to 15 minutes or until the shallots are lightly browned and soft.
• 3 remove from the oven and spoon shallots and syrup into a mixing bowl with a lid. add the blackberries and raspberry vinegar and toss gently to mix the ingredients, being careful not to break up the berries. cover the bowl and set aside.
• 4 place a nonstick skillet large enough to hold the salmon fillets without crowding over medium heat. when the pan is hot, add the remaining 1 tablespoon olive oil. while oil is heating, mix together the flour, chervill, parsley, salt and pepper on a plate or a piece of waxed paper. pat both sides of the salmon fillets in the flour mixture, then shake off the excess.
• 5 when the oil is hot, add the salmon fillets and cook 3 to 5 minutes. turn and cook 3 to 5 minutes more or until the fish just turns opaque.
• 6 to serve, transfer the salmon fillets to individual plates and spoon compote over the top of the fish.