Friday, July 27, 2012

salmon with blackcurrant-ginger sauce

Still using the blackcurrants we picked the other day, but sadly, we're running low after a week and I'm hankering to go pick more. I doubt we'll drive an hour away again to do that, but it's a nice thought, anyway. We had such a lovely day and it's a sweet memory for me.

I got some Alaskan wild-caught salmon from our local butcher the other day and as my mind is always working overtime in the food department, I threw together a sweet-spicy blackcurrant puree to bless the fish (and our tummies).

You'll need:
  • about 1 cup fresh blackcurrants
  • a splash of real maple syrup
  • about 1.5 tablespoons freshly grated ginger
  • pinch of cayenne pepper
  • dash each of salt and pepper
  • water
  • drizzle of balsamic vinegar
Do this:

To a blender, add the fruit, syrup, ginger, spices, and enough water to make a puree. Blend on the "sauce" setting, if you have one, till smooth.

Add the puree to a small saucepan and warm on low, adding in a drizzle of balsamic vinegar at the end.

On a scale of 1 to 10? 9.824!

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