Margee Berry’s Berry Basted Seattle Style Salmon entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Berry Basted Seattle Style Salmon
Serves 4
  1. 2 teaspoons extra virgin olive oil
  2. 3 thin (about 1/8-inch thick) red onion sliced rounds separated into rings
  3. 1/2 cup thin sliced trimmed fennel bulb
  4. 1 teaspoon minced garlic
  5. 1 teaspoon Herbes de Provence
  6. 1/2 cup fresh or unsweetened frozen blackberries*
  7. 1-1/2 tablespoons Sue BeeĀ® Honey
  8. 1 tablespoon balsamic vinegar
  9. 1/2 teaspoon finely grated lemon peel 4-(5-ounce each) skinless salmon fillets, about 1 inch thick
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon black pepper
  1. Preheat oven to 375 degrees.
  2. Heat oil in a large non-stick skillet over medium, when oil is hot add onion and fennel; saute mixture until golden about 8 minutes, add garlic and Herbes de Provence, saute 1 minute more.
  3. Stir in blackberries, Sue Bee Honey and vinegar, stir often until berries start to soften.
  4. Pat dry salmon, sprinkle all over with salt and pepper.
  5. Lay salmon skinned side down on a large foil lined baking sheet.
  6. Divide berry mixture on top of salmon.
  7. Bake salmon 8 to 10 minutes or until fish flakes easily when tested with a fork.
  1. Raspberries can be used instead of blackberries if desired.
Sue Bee Honey