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.
Makes: 4 servings; Total time: 40 minutes
|FOR THE SALMON, WHISK:|
|½ cup kosher salt|
|1||1Tbsp. cracked black pepper|
|1||1tsp. minced lemon zest|
|4||4 salmon fillets, skin on (6–8 oz. each )|
|FOR THE RELISH, WHISK:|
|2||2Tbsp. each fresh lemon juice and tarragon vinegar|
|½ cup minced shallots|
|2||2cups fresh blackberries, halved|
|1||1Tbsp. minced fresh tarragon|
|2||2tsp. minced lemon zest|
|1||1tsp. kosher salt|
|1||1tsp. cracked black pepper|
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.
Per serving: 345 cal; 12g total fat (2g sat); 105mg chol; 1186mg sodium; 15g carb; 5g fiber; 44g protein
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