For some reason (maybe the pinkness?) I think this dish would be a fabulous choice for a stay-at-home Valentine’s Day evening with your honey. And I’m also going to give you a dessert suggestion because…chocolate.
I found fresh blackberries on sale recently and went looking for a sauce to make with them. I found this one, and oh, is it good. And over roasted salmon…well, just look at it. And it tastes that good, too.
Roasted Salmon with Blackberry-Lime Sauce
12 ounces salmon filet
seasoning (I use salt, pepper, and Monterey Steak Seasoning
2 cups of blackberries, fresh or frozen
1 tablespoon honey
2 tablespoons butter
Zest of one lime
Juice of one lime
1 tablespoon fresh rosemary, minced fine
¼ – ½ teaspoon of chipotle chili powder
Dash of salt and pepper
Combine lime juice, zest, and butter in a small saucepan and heat gently to melt the butter. Add the honey, chipotle powder, and blackberries. Stir well and simmer over medium heat for about 7 or 8 minutes, until the blackberries have softened completely. Place contents of the saucepan in a strainer and force the contents through over a bowl. You will be left with a little blackberry pulp and all of the seeds. Return the strained liquid to the saucepan and simmer until the salmon is done. Season with salt and pepper.
Preheat oven to 425°. Place seasoned salmon, skin side down, on lightly greased baking sheet. Roast until done to your liking–I usually roast mine for about 15 minutes, but it also depends on the thickness of the filet and your desired degree of doneness.
To serve, divide the salmon into two portions; put a little of the sauce on each plate and lay the salmon on top. Drizzle with more of the sauce, and sprinkle with fresh rosemary.
And now for that chocolate dessert I promised. I have been making these for years, and they are yummy. They are good just the way they are, but I also like spreading a little raspberry jam on top of each one, and topping them with whipped cream and a single raspberry.
Petits Fondants au Chocolat (Little Chocolate Mousse Cakes)
Makes about 24
8 oz bittersweet chocolate
1/2 cup granulated sugar
1/3 cup water
16 tablespoons (2 sticks) unsalted butter
2 tablespoons brandy
Set racks at the lower and upper thirds of the oven and preheat to 325°. Prepare mini-muffin tins by spraying with cooking spray, then place a small round of waxed paper or parchment paper in the very bottom of each. (I have skipped this step, because it involves fussy things like measuring and drawing circles on waxed paper and cutting them out, but I have bitterly regretted skipping it, and wound up eating the little cakes out of the molds with a spoon. Just saying.)
Melt the chocolate over hot water, stirring occasionally, then set it aside
to cool slightly. Combine the sugar and water in a saucepan and bring to a
boil over low heat, stirring occasionally to make sure all the sugar
crystals dissolve. Remove the syrup from the heat and stir in the butter.
When it has melted stir in the brandy, then the melted chocolate.
Beat the eggs until they become liquid then whisk them into the chocolate
mixture in a stream. Be careful not to overmix. Pour the batter into the molds and bake about 35 to 40 minutes. Cool briefly in the pans then unmold. Cool at room temperature. To serve, spread raspberry jam on top of each little cake, and top with whipped cream and a raspberry.
I think this menu would be nicely rounded out with some tiny new potatoes, roasted in olive oil, and maybe some lightly sautéed spinach.