Grilled Sustainable Salmon Recipe

Make the glaze

In a small saucepan over medium heat, combine blackberries, water and honey. Bring to a simmer and cook, stirring occasionally, until the berries break down and liquid reduces, about 8–10 minutes.

Using a fine-mesh sieve, press the cooked berries to strain solids and collect a smooth purée. Return puree to the pan.

Stir in balsamic vinegar and simmer gently until the glaze coats the back of a spoon, about 4–6 minutes more. If too thick, add 1–2 tbs water; if too thin, reduce a bit longer.

Remove from heat and whisk in butter, lemon juice, salt and pepper. Taste and adjust seasoning. Keep warm; the glaze will thicken as it cools.

Preheat and parboil (optional for even cooking)

Preheat oven to 220°C (430°F). Place halved fingerling potatoes in a saucepan, cover with cold salted water, bring to a simmer and cook for 8 minutes until just tender. Drain well and let steam dry for 1–2 minutes.

On a baking sheet, toss parboiled potatoes and halved Brussels sprouts with 3 tbs olive oil, minced garlic, thyme, salt, and pepper in a single layer, cut side down where possible.

Roast in the preheated oven for 20–25 minutes, turning once halfway, until potatoes are golden and Brussels sprouts are browned at the edges and tender. Remove from oven and zest lemon over vegetables; toss gently.

Prep the fish

Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil and season skin and flesh with salt and pepper.

If using a grill: preheat grill to medium-high (about 200–230°C / 400–450°F) and oil the grates. If using a heavy skillet or grill pan: heat over medium-high and add a little oil.

Place salmon skin-side down on the grill or in the pan. Cook undisturbed for 4–5 minutes until the skin is crisp and the fish has cooked most of the way up the side.

Flip carefully and cook flesh-side for 1–2 minutes more for medium (internal temp about 52–55°C / 125–130°F) or longer to desired doneness. Total cook time depends on thickness (usually 6–8 minutes).

During the last 1–2 minutes of cooking, brush the flesh side with 1–2 tbs of the warm blackberry glaze to caramelize slightly. Remove salmon and let rest briefly, glaze-side up.

Assemble the salad

In a bowl combine thinly sliced watermelon radish, fennel slices and microgreens.

Whisk together extra-virgin olive oil, lemon juice, honey, salt and pepper. Toss dressing with the salad just before serving to keep vegetables crisp.

Taste and adjust seasoning. Reserve a few fennel fronds for garnish.

Divide roasted fingerling potatoes and Brussels sprouts among 4 plates as a base on one side.

Place a grilled salmon fillet skin-side down slightly overlapping the vegetables. Spoon additional blackberry glaze (about 1 tbs) over the salmon and a little on the vegetables for contrast.

Add a small portion of the watermelon radish and fennel salad to each plate. Scatter fennel fronds and toasted nuts over the salad and around the fish for crunch.

Serve immediately while the salmon is warm and the glaze is glossy.