Wild Salmon With Berry Noir Sauce and Sage Parsnip Puree

This past summer I just couldn't help myself. Every time I would go to the grocery store or the farmer's market I would buy berries. Raspberries. Blackberries. Blueberries. Boysenberries. Gorgeous, supple, seasonal summer berries, calling out to me everywhere I looked.

Unfortunately, I couldn't keep up with myself. Despite eating them by the handful, and making an assortment of berry jams and desserts, I ended up freezing many of them, wishfully thinking that they would come in handy when the fleeting summer berry season was over. I'm making good on my promise now with a luscious "Berry Noir" sauce - a reduction of blueberries, blackberries, Pinot Noir and balsamic vinegar.

Flakey, wild Salmon filets nestled atop an earthy sage parsnip puree and drizzled with this rich berry sauce make for a dramatic and sumptuous meal.

Continue for recipes...
Sage Parsnip Puree
Serves 4

1 1/2 lbs parsnips, cleaned and chopped into 1 inch pieces
1/2 medium onion, minced
8 fresh sage leaves
4 tbs unsalted butter
2 tbs milk
kosher salt
fresh ground black pepper

1. Bring a large pot of water to a boil. Add the parsnips and cook about 20 minutes until fork tender.

2. Meanwhile, heat the butter over medium heat until melted. Add the onion and sage and cook until translucent, about 5 minutes. Remove from heat.

3. Add the parsnips and the onion mixture to a food processor and blend until smooth. Add milk and season with salt and pepper to taste. Serve hot.

Pan-Fried Salmon Filets
Serves 4

4 6oz wild salmon filets, skin on
2 lemons, juiced
2 tbs butter
kosher salt
fresh ground black pepper

1. Season the salmon with lemon juice, salt and pepper.

2. Heat the butter in a shallow pan over medium-high heat until melted and just sizzling. Add the salmon filets skin side up and cook, 3-4 minutes. Flip the salmon and cook 2-3 more minutes until the fish is firm and opaque. Cook the salmon in batches if necessary to fit in pan.

3. Remove the salmon from heat and remove skin. Serve immediately atop the Sage Parsnip Puree with Berry Noir Sauce.

Berry Noir Sauce
Serves 4

1 cup blueberries (fresh or frozen)
1 cup blackberries (fresh or frozen)
1 cup Pinot Noir
1/3 cup good-quality balsamic vinegar
2 tbs unsalted butter
2 fresh sage leaves
kosher salt

1. Bring the wine and balsamic vinegar to a boil in a small saucepan. Add the sage. Reduce heat and simmer until sauce has reduced by half.

2. Add half of the berries. Muddle the berries to release juices. Add the remaining berries, keeping them whole, and stir in the butter. Season with salt to taste and let simmer for 10 minutes. Spoon over salmon.