Here’s a recipe worthy of any holiday celebration! We using herbs and spices to brighten up the flavor of any recipe. In this case, parsley adds just the perfect touch of green, herb flavor to a sauce made from red wine.

Parsley can help your body fight cancer, diabetes, and rheumatoid arthritis, along with helping prevent osteoporosis. Furthermore, it acts as a pain reliever with anti-inflammatory properties. It also provides relief from gastrointestinal issues such as indigestion, stomach cramps, bloating, and nausea, while helping to strengthen the immune system. It’s a perfect complement to the omega 3 healthy salmon!

Blackberry Shallot Glazed Salmon

  • 3 TB Unsalted Butter
  • 2 Minced Shallots
  • 1 TB Chopped Parsley
  • 2 Cups Red Wine
  • 1 TB Lemon Juice
  • 3 TB Blackberry Preserves, (low sugar if possible)
  • Freshly Ground Black pepper and Sea Salt to taste
8 6-oz Salmon Filets, skinless and boneless
  • 1 Pint Blackberries for garnish

Step One

Melt 2 Tbsp. butter in sauté pan on medium heat; add minced shallots and parsley when butter starts to bubble. Cook the shallots until tender. Add red wine and cook over low heat, uncovered, until reduced by half, approximately 25 minutes. The sauce should be syrupy in texture. Take the pan off the heat, add lemon juice to reduction and with a wire whisk, incorporate blackberry preserves and butter.

Step Two

Heat grill or grill pan to medium-high heat. Grill salmon on both sides until just cooked through, about 4 minutes per side. Serve grilled salmon with sauce on top, and garnish with berries.

(AND a bonus recipe!)

Root Veggie Pure

  • 3 LB Assorted Root Veggies, like carrots, turnips, celaraic parsnips, sweet potatoes, etc.
  • 1 Cup Ricotta Cheese
  • 2 TB Unsalted Butter
  • Sea Salt and Freshly Ground Black Pepper to taste
  • Chopped Green Onions for garnish

Peel and chop veggies, add to a large pot with 2 TB sea salt and cover with water. Bring to a boil and simmer about 15 minutes or until vegetables are easily pierced with a fork. Drain. Add back to the pot and add in ricotta and butter. Puree with an immersion blender. Serve garnished with green onions.

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