Blackberry & Lemon Dusted Poached Patagonian Salmon

Serving memorable dishes your family raves about and looks forward to on Passover adds a special meal to savor. One of the nation’s and Atlanta’s best known home delivery services of delicious and nutritious protein wants to make sure you add a new twist, a little spice, and a lot of flavors, along with their nutritious protein to your Passover Seder.

CEO and founder of Farmers & Fishermen (www.farmersandfishermen.com), Kirk Halpern, explains, “Passover is a meaningful time for our families to build traditions and enjoy flavorful foods and delicious recipes that are handed down through the generations. Guests, along with your family members, will love our signature Farmers & Fishermen Apricot and Mint Reduction Border Springs Farm Lamb Meatballs and Farmers & Fishermen Blackberry and Lemon Dusted Poached Patagonian Salmon recipes for Passover. They’ll make a wonderful addition to your Seder, become family favorites and we wish everyone a meaningful and memorable holiday.”

Blackberry & Lemon Dusted Poached Patagonian Salmon

Serving for 4. You can also cut salmon in half if serving other entrees for 8 portions. Ingredients:

4 each-7 oz portions Patagonian salmon
2 lemons
1 cup Manischewitz Blackberry Wine
Kosher salt 1 tablespoon
¼ cup minced shallots
1 teaspoon minced ginger
2 cups water
½ cup fresh blackberries
¼ cup olive oil
2 tablespoons lemon zest fresh

In a mixing bowl combine water, wine, salt, juice of 2 lemons …save the skins for the zest, ginger, save all liquids in bowl till needed.
In a large skillet heat olive oil and shallots, Sautee shallots till soft and add salmon filets at high heat for a quick sear on both sides …Remove salmon.
In the same skillet add all liquids at medium high heat and simmer 8 to 10 minutes until well blended and aromatic with steam rising from skillet but not rapid boil.
Now add salmon into liquid along with 1/2 of the lemon zest and the fresh blackberries.
Cover tight with lid and let steam and simmer for 5 minutes, remove fish and let the liquids reduce by half (10 minutes or until desired thickness).
Time to plate the salmon and add the reduced liquid as a sauce and garnish with remaining zest and poached blackberries.
Serve hot.