Estimated read time: 2-3 minutes
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Yield: 6 Servings
Ingredients:
Blackberry Salmon
- 6 each 6 oz Fresh Salmon
- 1 cup Blackberries
- 1 each Lemon, Thin Slices
- 18 each Fresh Thyme Sprigs
- 1pinch Salt & Pepper
- 6 tbsp. Butter,Softened
Three Sisters Side
- 1 cup Yellow Onion, Julienned
- 2 cups Yellow Squash, Sliced Half Moons
- 1 cup Roasted Corn
- 1 cup Red Beans, Cooked,Drained
- 1 tsp. Fresh Sage, Chopped
- 1 pinch Salt & Pepper
Cranberry Pecan Wild Rice
- 1 cup Wild Rice Blend
- 2 ½ cups Water
- ½ cup Dried Cranberries,Chopped
- ½ cup Toasted Pecans,Chopped
- 1 tsp. Rosemary
- 1 pinch Salt & Pepper
Preparations:
Blackberry Salmon
- Preheat Oven to 350F.
- Combine the blackberries, lemon slices, thyme, and butter; coarsely mash together with your hands.
- Season the salmon with salt and pepper. Rub the salmon with the berry mixture and wrap in a foil packet.
- Bake until the salmon is medium well, approx. 15 minutes.
- Brush the rub from the salmon and remove the foil.
- Strain the liquid from the foil and pour over salmon.
Three Sisters Side
- In a pan, over med-high heat, sauté the onions in a pan until they begin to soften.
- Add the squash, corn, and beans; sauté until tender.
- Add sage, and season with salt and pepper.
Cranberry Pecan Wild Rice
- Combine the rice and water in a pot, bring to a simmer. Turn heat to low, cover and simmer.
- After 20 minutes, add the cranberries and pecans; stir to incorporate, cover and resume simmering for approx. 10 more minutes.
- Add rosemary, fluff with fork, season to taste.
Plate Assembly:
Divided equally between servings, arrange components nicely on a plate.
400 Calories/ 600 mg Sodium/ 28 % Cal/Fat
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