Lunch / Dinner
Crispy Brined Salmon with blackberry relish
When cooking the salmon, be patient. To ensure a crispy sear, avoid moving the salmon once it’s placed in the pan, except to flip it once.
FOR THE SALMON, WHISK:
FOR THE RELISH, WHISK:
For the salmon, whisk together water, ½ cup salt, 1 Tbsp. pepper, and 1 tsp. zest in a large glass bowl until salt dissolves. Add fillets, cover, and let stand 15 minutes.
For the relish, whisk together lemon juice, vinegar, and honey in a bowl; add shallots, and let stand 5 minutes. Add blackberries, tarragon, and 2 tsp. zest; toss to combine, then season with salt and pepper.
Combine remaining 1 tsp. salt and remaining 1 tsp. pepper; sprinkle half in bottom of a 12-inch nonstick skillet.
Transfer fillets to a paper-towellined plate and pat dry. Arrange fillets, skin sides down, in skillet; heat to medium-high and sprinkle remaining salt and pepper over top of fillets.
Cook fillets until fat begins to render and skin starts to brown, 6–7 minutes. Flip and cook fillets until flesh sides start to brown, 6–8 minutes more. Transfer fillets to a serving platter; top with relish.
Brine salmon fillets briefly to impart flavor and keep the fish juicy without causing it to get mushy.
Season a nonstick skillet before adding the fish. The fat under the skin is enough for cooking the fillets
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 105mg 35%
Sodium 1186mg 49%
Carbs 15g 5%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.