Gingervitus: Leanne’s Salmon and Blackberries

Now that my days are no longer consumed with snowboarding and the cozy pace of fall has set in, it is time to devote attention to the activities I deserted while the snow was falling. Maybe making poetry is one of your creative outlets you’ve been neglecting. Maybe it’s spending more time baking in the kitchen. Considering I am not able to do either without causing the people around me a substantial amount of pain, I should probably take a lesson from someone else… with cooking that is — I hate amateur poetry.

Luckily for us Leanne Pelosi is a regular Susie homemaker. As a matter of fact she is a complete Martha. I say that with envy and admiration and only the slightest hint of sarcasm. Leanne recently sent me this recipe with photos for delicious fall eats and I thought I’d share, since she was kind enough to do so. Apparently the salmon are running in B.C. and it’s blackberry-picking season, so she combined the two in a healthy pre-snowboard seasonal meal. She even caught the salmon herself and let her dog lick it while it suffocated on the boat. That seems like a lot of effort but it doesn’t mean you can’t buy some fresh wild salmon at the store and try it yourself. I probably will not, considering I hate salmon, but it does make me want to experiment in the kitchen more. Rice Crispy treats anyone…?

“The tart flavor of berries is reminiscent of the acidity in the flavor of lemon and everyone knows what lemon tastes like with seafood.  So go find some blackberry bushes, bring a bucket and get er’ going!” —Leanne

Bbq’d Salmon Filet

-Filets of wild salmon (depending on how many people are eating)
-2 tsp kosher salt
-1 tsp freshly ground black pepper
-2 tbsp light olive oil or corn oil
-1/2 pint blackberries for garnish

Blackberry Butter Sauce (drizzle over Bbq’d Salmon)
-1/2 c. blackberries
-2 tbsp blackberry flavored vinegar (or lemon juice)
-2 tbsp sugar (I omit this if the blackberries are really ripe)
-1/4 c. white wine
-1 tsp crushed garlic
-A pinch of salt
-A pinch of freshly ground black pepper
-1/2 c. unsalted organic butter, cold, cut into thin slices

Salad

-1 10oz. bag of organic, pre-washed mixed greens
-1/2 c. red bell pepper
-1/2 c. cherry tomatoes, halved
-1/2 c. sliced cucumber
-1/2 pint fresh blackberries
-1/2 c. walnuts
-1/4 lb feta cheese, crumbled
-A handful of fresh blackberries
-Kosher salt, to taste
-Freshly ground black pepper, to taste

Serves 6.

Directions

1.) In a blender, purée blackberries with lemon juice, sugar, wine, garlic, salt, and pepper. Strain purée into small saucepan. Boil rapidly over high heat until purée is reduced to 1/4 cup. Reduce heat to low and quickly stir thinly sliced butter into the purée. Simmer.

2.) Spray salmon with olive oil, sprinkle with salt and pepper. Place filets, skinned-side up onto oven rack and broil for 5 minutes.

3.) Slice greens and combine salad ingredients in small bowls.

4.) Top salad with cooked salmon, ladle butter sauce over half of each filet and tumble berries over the fish.

8 replies
  1. Goldfish
    Goldfish says:

    That’s bad ass that she catches her own fish and picks her own berries! I wonder if she knows that salmon can be poisonous for dogs?

  2. da da da
    da da da says:

    why the fuck would you post this. mad respect for leanne and colleen but seriously yo beat?? this is a snowboarding website

  3. terence
    terence says:

    This is a snowboarding website and if you’re over the age of 15 you probably have the interest or capacity for things other than 3 minute edits and press releases.

    Actually, fuck that, I’m just going to tool up another $5 Cheesy Gordita box from Taco Bell and post more about how [SOME PRO]’s part changed my life.

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