Smoked Salmon with Blackberry Sauce

4 salmon fillets

1 cup fresh blackberries

1 tablespoon sugar

2 tablespoons lemon juice

2 tablespoons balsamic vinegar

Salt and freshly ground pepper, to taste

Olive oil, for searing

Fresh mint, for garnish

In a small saucepan, combine the blackberries, sugar, lemon juice, and balsamic vinegar. Cook over medium heat until the berries begin to break down and release their juices, about 8–10 minutes. Stir occasionally to prevent sticking.

Transfer the mixture to a blender or food processor and blend until smooth. Strain through a fine mesh sieve to remove seeds, then season lightly with salt and pepper. Set aside.

Pat the salmon fillets dry and season generously with salt and pepper. In a hot pan, sear each fillet in a drizzle of olive oil, skin-side down first, until the skin is crisp and the fish is just cooked through—about 3–4 minutes per side, depending on thickness.

To serve, spoon the blackberry sauce over each fillet and finish with a sprig of fresh mint or a few whole blackberries for color.