Grilled salmon with blackberry sauce

Ingredients

For the salmon

• 2–4 salmon fillets
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• ½ tbsp WF honey
• 1 tsp WF Dijon mustard
• Salt and pepper to taste

For the blackberry glaze

• 1 cup blackberries
• 3 tbsp balsamic vinegar
• 1 ½ tbsp honey
• 1 tsp cornstarch (optional)

For the salad

• Salad greens (spring mix or your favourite)
• 4 oz crumbled goat cheese
• Nuts and seeds (such as almonds or hemp hearts for crunch)
• 1 ½ cups fresh blackberries
• ½ cup balsamic vinegar
• 1 tbsp lemon juice
• 1 tbsp WF Dijon mustard
• 2 ½ tsp sugar
• 1 tsp salt
• Dash of black pepper
• 1 cup olive oil

Directions

1. Make the blackberry glaze
   In a small pot over medium-high heat, combine blackberries, balsamic vinegar, and honey. Mash the berries as they heat. Simmer for about 15 minutes, then remove from heat. For a thicker glaze, stir in cornstarch after about 10 minutes of simmering.

2. Marinate the salmon
   In a small bowl, mix olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Coat the salmon with the marinade and let sit for up to 30 minutes.

3. Grill the salmon
   Preheat the grill and oil the grates well. Place the salmon on the grill skin side down and cook over medium heat for about 5 minutes per side. Remove from heat and let rest. The salmon is ready when it flakes easily.

4. Make the salad dressing
   In a small saucepan over low heat, combine 1 cup blackberries, balsamic vinegar, lemon juice, Dijon mustard, sugar, salt, and pepper. Cook for about 3 minutes, just until dissolved. Remove from heat and mash the berries with a fork. Gradually whisk in olive oil until fully emulsified.

5. Assemble the salad
   In a large bowl, combine salad greens, nuts or seeds, blackberries, and goat cheese. Drizzle with the balsamic dressing.

6. Serve
   Place a generous portion of salad on a plate. Top with grilled salmon and drizzle with additional blackberry glaze. Enjoy.