The perfect summer salmon with a sweet-tart, blackberry-wine sauce:
½ tsp. grated lemon zest1 tbsp. 1 Tbsp. unsalted butter¼ cups canola oilIn a small pot set over medium heat, bring the blackberries, wine, brown sugar, lemon zest and juice, and ginger to a simmer. Cook, stirring occasionally, until the berries break down, about 15 minutes. Remove from heat and let cool for 10 minutes.
Discard the ginger and transfer the berry mixture to a blender; purée until smooth. Set a fine-mesh sieve or strainer over the empty pot, and strain the sauce through it. Return the sauce to low heat, and stir in the butter. Keep warm until ready to serve. Heat half the oil in a large skillet over medium-high heat. Pat the salmon dry and season with salt and black pepper. Working in two batches and adding more oil as needed, add the fish to the skillet and cook, skin side down and flipping once, until the skin is crisp and the salmon is cooked through, 8-10 minutes. Transfer to a platter, spoon the reserved blackberry sauce over top, and serve warm.
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