This dish is wonderful during the late spring and summer months when blackberries are at their ripest and can be found at your local market in abundance. I like to serve this dish with steamed asparagus or over a nice spinach salad.
This recipe is from the 'Powerful Paleo Superfoods' cookbook. Click here for more information on the cookbook.
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In a small bowl, combine the lemon zest, rosemary, garlic, sea salt, and pepper and mix together. Rub the lemon-herb mixture on the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for at least three hours or overnight.
Remove the salmon from the refrigerator and scrape the lemon-herb mixture off. Heat a nonstick skillet over medium-high heat. When the skillet is hot, add the salmon fillets flesh side down, and cook until a nice golden crust forms, about four to five minutes. Flip the fillets and continue cooking until the skin becomes nice and crispy, about three to four minutes.
While the fish is cooking, mash the blackberries in a small bowl with the back of a spoon. Combine the blackberry mash, vinegar, and rosemary in a small frying pan. Place it over medium heat and stir occasionally. Allow the liquid to reduce by about half, about three to five minutes. It will thicken and become syrupy. Stir in a few additional whole blackberries, if desired.
Spoon the glaze over the top of the salmon and serve.