Crispy Brined Salmon with Blackberry Relish

When I first saw this recipe, it definitely piqued my interest. Salmon with blackberries? When cooking the salmon, be patient to ensure a crispy sear. The only time you need to move the salmon is when you flip it the ONE time.  

I adapted the recipe to use Blackberry Ginger Balsamic Vinegar. This vinegar is wonderfully sweet, pleasingly tart with the clean, natural flavor of blackberries and ginger.

This recipe can easily be doubled. 

For the salmon:

1-quart water

1/4 cup kosher salt

2 t. cracked black pepper

1 t. minced lemon zest

2 salmon fillets, skin on (6 - 8 oz. each)

Whisk together the water, salt, pepper, and lemon zest in a large glass bowl until salt dissolves. Add the salmon, cover, and let stand 15 minutes.

For the relish:

1 T. Blackberry Ginger Balsamic Vinegar

1 t. honey

1/4 cup minced shallots

1 cup fresh blackberries, halved

2 t. minced fresh tarragon

1 t. minced lemon zest

Whisk together vinegar and honey in a bowl. Add shallots, and let stand 5 minutes. Add blackberries, tarragon, and lemon zest. Toss to combine and season with salt and pepper.

Combine 1/2 t. salt and a 1/2 t. cracked black pepper. Sprinkle half in the bottom of a 12-inch nonstick skillet.

Transfer fillets to a paper towel-lined plate and pat dry. Arrange fillets, skin sides down, in skillet; heat to medium-high and sprinkle remaining salt and pepper over tops of fillets.

Cook fillets until fat begins to render and skin starts to brown, 6 - 7 minutes.  Flip and cook fillets until flesh side starts to brown, 6 - 8 minutes more.

Transfer fillets to plates, top with relish and serve immediately.

Adapted from Cuisine at Home.