Spirit of the River Salmon with Wild Berry Glaze and Root Vegetable Hash
Inspired by the bountiful lands and waters, this dish features beautifully seared salmon, representing the enduring spirit of the river. A vibrant wild berry glaze adds a touch of sweetness and tang, complemented by a hearty, earthy root vegetable hash, reflecting the earth's deep connection.
Directions
- 1
For the root vegetable hash: In a large skillet or cast-iron pan, melt the butter over medium heat.
- 2
Add the diced sweet potato, parsnip, carrot, and red onion. Season with a pinch of salt and pepper.
- 3
Cook, stirring occasionally, for 18-22 minutes, or until the vegetables are tender and slightly caramelized. Set aside and keep warm.
- 4
For the wild berry glaze: In a small saucepan, combine the wild berries, apple cider vinegar, honey (or maple syrup), and chopped thyme.
- 5
Bring to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until the berries have broken down and the sauce has thickened slightly.
- 6
Pass the sauce through a fine-mesh sieve, pressing on the solids, to create a smooth glaze. Discard solids. Keep warm.
- 7
For the salmon: Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- 8
Heat olive oil in a separate large skillet (or clean the hash skillet) over medium-high heat until shimmering.
- 9
Place salmon fillets skin-side down (if applicable) in the hot pan. Cook for 4-6 minutes, until the skin is crispy and golden brown.
- 10
Flip the salmon carefully and cook for another 3-5 minutes, or until it reaches your desired doneness (internal temperature reaches 145°F / 63°C).
- 11
To serve, plate the root vegetable hash, top with a salmon fillet, and generously spoon the wild berry glaze over the salmon.