Seared Salmon with Berry Compote and Roasted Potatoes
Ingredients
Scale
Compote
- 1 Cup Red Wine
- 1 Cup Balsamic Vinegar
- 2 Tbsp Honey
- 1 Cup Well-Pict Berries ((I used strawberries and blackberries), divided)
Salmon
- 4 6-ounce Salmon Filets, skin on
- 2 Tbsp Avocado oil
- Salt and Pepper
- Mixed greens for serving
Potatoes
- 1.5–2 Lbs fingerling or baby potatoes, halved lengthwise
- Avocado Oil
- Salt
Instructions
- Heat oven to 425-degrees and line a large baking pan with parchment.
- In a large bowl, coat potatoes with oil and generously season with salt.
- Place in oven for approximately 25 minutes or until golden on cut side.
- While potatoes are cooking, place wine, vinegar, honey, and ¾ cup of berries in a
medium pot over medium-high heat. Simmer until mixture is syrupy and has reduced by
half (10-15 minutes). - In a large skillet, heat olive oil over medium-high heat. Season the salmon with salt and
pepper and, once the oil is shimmering, add salmon to the pan skin-side up. Do not
move the salmon for 3-4 minutes. Once it is golden and crisp, flip to the skin side and
cook another 2-3 minutes or until desired level of doneness. - Serve salmon over mixed greens and spoon sauce over the top, followed by some of the
reserved berries, potatoes on the side.