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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.

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Ingredients

FOR THE SALMON, WHISK:

FOR THE RELISH, WHISK:

COMBINE:

Instructions

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.

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

Season a nonstick skillet before adding the fish. The fat under the skin is enough for cooking the fillets

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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