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Thyme Encrusted Salmon with Blackberry Gastrique
- 2 cups fresh blackberries
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 tbsp butter
- 1 large shallot, minced
- 1/4 cup dry red wine
- Salt and pepper
- 4 fresh salmon fillets (1 1/2- 2 lbs total), skinned
- 1/3 cup fresh thyme leaves, plus a few sprigs for garnish
- 1/2 tsp ground cloves
- 1 tbsp olive oil
Directions:View on Cookin Canuck
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