Submitted by Ashland Co-op, Ashland, Oregon
A little sweet, a little spicy, a little wild — this recipe takes you to the edge and back. You’ll never look at Fish Friday the same.
1 large wild sockeye salmon filet, skin on
(about 2 pounds)
1 pint fresh or frozen (thawed) blackberries
1-2 tsp honey
1 jalapeño pepper, seeds removed and
Juice of 1 lime
2 Tbsp cilantro, chopped
A few pinches brown sugar, Himalayan salt
and garlic salt
1-2 cups rice
Mash blackberries, honey, ½ jalapeño pepper, juice of ½ lime and 1 Tbsp chopped cilantro together and refrigerate until serving.
Cook 1-2 cups of your favorite rice. Add juice of ½ lime and garnish with fresh jalapeño slices and 1 tsp cilantro. Set aside.
Place salmon on parchment paper, skin side down. Sprinkle brown sugar, Himalayan salt and garlic salt on salmon. Add jalapeño slices, to taste, and 2 tsp cilantro to salmon and wrap in foil pouch.
Bake at 350° for 20 minutes. Spoon compote onto fish and serve with rice.