This savory, sweet, tart and spicy sauce is simple to put together and works well with the rich flavors of salmon.
Makes about 2 cups of Sauce.
- 4 oz. unsalted butter
- 1/4 t. crushed red pepper flakes
- 1 T. finely chopped garlic
- 1/2 cup firmly packed dark brown sugar
- 1⁄2 cup frozen blackberries, thawed
- 1⁄2 cup soy sauce or Tamari
- 1⁄2 cup fresh lime juice (about 4 large limes)
|Sauce Sauce Steps
- Melt the butter in a heavy saucepan over medium heat, then add the red pepper flakes and the garlic. Stir gently until the garlic releases its aroma, but not long enough to turn brown.
- Add the sugar next and whisk to dissolve and blend it in for about 3 minutes.
- Add the blackberries, soy sauce and the lime juice.
- Return sauce to boil, then turn down to a simmer and cook for about five minutes longer. Remove from heat. Serve with the salmon. This sauce can be made ahead and refrigerated for up to three weeks.
- 1 lb fresh or thawed salmon
- 2 cups cooked sticky rice
- 1 bunch watercress sprigs
- Cut salmon fillets into bite sized cubes.
- Grill, pan sear, or bake the salmon cubes until just done.
- Serve on a rice cracker or nori (seaweed) chip with a small amount of sticky rice, then a sprig of watercress and topped with the salmon.
- Drizzle sauce generously over the bites.
Tips & Tricks
It is a treat to use as an entree and a fun way to serve salmon bites as an appetizer. This is also a great marinade and sauce for chicken thighs.
Serving Suggestions Entree: Seared Salmon filets (grill or broiler) glazed with sauce and served on jasmine rice.
Brushed onto salmon pieces, skewered and grilled.