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 
sliced thin 
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. 

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