from Sunny Anderson, host of Food Network's Cooking for Real
Baked Salmon
Yield: 4 servings
1 cup water
12 ounces blackberries
1 (1-inch) piece ginger, peeled and sliced into coins
1/2 lemon, juice
1/4 cup sugar
1 tablespoon olive oil
4 (8-ounce) skinless salmon fillets
Salt and freshly ground black pepper
Preheat oven to 400 degrees F.
In a small saucepot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.
Wild-Style Grains N’ Thangs
Yield: 4 servings
2 cups vegetable broth
1 cup fine-grained bulgur wheat
1/2 lemon, zested and juiced
1/4 cup slivered almonds, toasted
1/4 cup chopped mint leaves
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
In a medium saucepan, bring broth to a boil over high heat. Remove from heat, add bulgur and lemon zest, cover, and let sit for 5 to 7 minutes, until bulgur has absorbed all the water. Transfer to a serving bowl, mix in almonds, mint, red pepper, lemon juice and salt and pepper, to taste. Serve warm or at room temperature.
