Blackberry Salmon with Three Sisters Side & Cranberry Pecan Wild Rice from Intermountain Healthcare

By Intermountain Healthcare | Posted - Jan. 9, 2020 at 12:00 p.m.

Yield: 6 Servings


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


Blackberry Salmon

  1. Preheat Oven to 350F.
  2. Combine the blackberries, lemon slices, thyme, and butter; coarsely mash together with your hands.
  3. Season the salmon with salt and pepper. Rub the salmon with the berry mixture and wrap in a foil packet.
  4. Bake until the salmon is medium well, approx. 15 minutes.
  5. Brush the rub from the salmon and remove the foil.
  6. Strain the liquid from the foil and pour over salmon.

Three Sisters Side

  1. In a pan, over med-high heat, sauté the onions in a pan until they begin to soften.
  2. Add the squash, corn, and beans; sauté until tender.
  3. Add sage, and season with salt and pepper.

Cranberry Pecan Wild Rice

  1. Combine the rice and water in a pot, bring to a simmer. Turn heat to low, cover and simmer.
  2. After 20 minutes, add the cranberries and pecans; stir to incorporate, cover and resume simmering for approx. 10 more minutes.
  3. 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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