Recipe: Alaskan Salmon with Warm Blackberry and Shallot Compote

Makes 4 servings

- 3 to 4 medium shallots, peeled and thickly sliced

- 2 tablespoons extra-virgin olive oil, divided

- ¼ cup granulated sugar

- 2 cups fresh blackberries, gently rinsed, drained and patted dry

- ¼ cup raspberry vinegar

- ¼ cup all-purpose flour

- 1 tablespoon minced fresh chervil

- 1 tablespoon minced fresh parsley

- Salt to taste

- 1 ½ pounds salmon fillet

1. Preheat oven to 400 degrees. In a mixing bowl, toss together shallots, 1 tablespoon olive oil and sugar. Spread in a baking pan and cook 10 to 15 minutes or until shallots are lightly browned and soft. Remove from oven and scrape shallots and syrup into a nonreactive mixing bowl with a lid. Add blackberries and raspberry vinegar and toss gently to mix, being careful not to break up the berries. Cover and set aside while preparing salmon.

2. Place a nonstick skillet large enough to hold salmon fillets without crowding over medium heat. When pan is hot, add remaining tablespoon olive oil. While oil is heating, mix together flour, chervil, parsley, salt and pepper on a plate or piece of wax paper. Pat both sides of salmon fillets in flour mixture, then shake off excess.

3. When oil is hot, add salmon and cook 3 to 5 minutes. Turn and cook about 5 minutes longer or until fish just turns opaque.

4. To serve, transfer salmon to individual plates and spoon compote over the top of the fish.

From "Pike Place Public Market Seafood Cookbook"

by Braiden Rex-Johnson