We are experiencing a high volume of orders that may result in some shipping delays. Learn more >
Get special offers, recipes, health news, PLUS our FREE seafood cooking guide!
Got it, thanks! Click here for your FREE seafood cooking guide & recipes e-booklet.

In the Kitchen with Vital Choice

Recipes • Seafood How-To Videos • Recipe Videos • Storage & Cooking Tips

Chef Recipe Videos

Wild Salmon with Blackberry Compote

Wild salmon and blackberries make perfect companions, from the sensory and nutritional standpoints alike.

The slightly tart sweetness of blackberries brings out and moderates the richness of wild salmon.

Their contrasting colors also add visual appeal to the plate, with the deep-purple of organic blackberries highlighting the rich red-orange of salmon.

And the two foods offer distinct, attractive health benefits.

Each food is high in antioxidants:
  • Wild salmon abounds in the bright orange carotene-class antioxidant pigment called astaxanthin. In test-tube experiments, astaxanthin displays antioxidant capacities 50‒100 times greater than vitamin E.

  • Blackberries are rich in the same kinds of flavanol compounds that make tea, cocoa, and all berries good for brain, vascular, and metabolic health.
And of course, wild salmon is very high in omega-3s and uniquely rich in vitamin D.

Wild Salmon with Blackberry Compote
Adapted from a recipe by theflyingchef, who also sells some beautiful carved cutting boards

If you prefer, you could use blueberries in place of blackberries.

Makes 4 servings

4 (6 oz) wild Alaskan salmon fillet portions
1 red onion, chopped finely
2 tablespoons organic extra virgin olive oil
2 tablespoons raw organic sugar
2 tablespoons blackberry (or blueberry) preserves
2 cups organic blackberries, thawed
4 tablespoons organic balsamic vinegar
2 tablespoons minced fresh parsley
Sea salt and organic pepper

  • Add the onion and 1 tablespoon of the olive oil to a saucepan over medium-low heat and cook, stirring for 2‒3 minutes. Add the sugar and stir until it reaches a syrupy consistency.

  • Add the preserves and balsamic vinegar and stir to combine ingredients. Add berries and stir gently. Leave saucepan on very low heat to keep warm.

  • Add the remaining 1 tablespoon olive oil to a pan large enough to hold the salmon, and set burner to medium heat.

  • While oil is heating, sprinkle salmon fillets with parsley, salt and pepper.

  • Add the salmon and cook 3‒4 minutes. Turn and cook 3‒4 minutes more, or until fish flakes easily.

  • Transfer the salmon to individual plates and spoon the compote over the fish.

Check out these customer favorites