This recipe I have discovered in “American Indian Cooking Before 1500” by Mary Gunderson. The combination of salmon and blackberries is out of this world. I am going to try blackberries in another grilled salmon recipes.
Ingredients:
• 3 salmon steaks, 1 inch thick(2,5 centimetres), about 6 ounces each
• 1 bunch green onions
• 3 tablespoons olive oil
• ¼ cup fresh or frozen blackberries
Equipment:
• paper towel
• plate
• cutting board
• sharp knife
• measuring spoons
• 2 small bowls
• dry ingredient measuring cups
• pastry brush
• tongs
Preparation
Heat grill or broiler. Rinse salmon steaks and pat dry with paper towel. Set on plate. Cut roots off bulb end of onions and trim top 3 inches (8 centimetres) of onion greens. Measure 3 tablespoons olive oil into a small bowl. Put ¼ cup blackberries into another small bowl. Arrange whole onions on grill or broiler pan . Brush with olive oil. Grill or boil about 1 minute. Turn with tongs. Grill or boil another minute. Move onions to side of grill or broiler pan. Brush both sides of the salmon steaks with olive oil. Place steaks on grill or broiler pan. Cook for 3 to 5 minutes. Salmon is done when flesh whitens slightly and flakes when pressed with a fork. Before removing steaks from grill or broiler, put a spoonful of blackberries on top of each steak. Cook one minute longer. Remove steaks from grill onto serving plates. Arrange a few green onions on top of each steak and serve immediately.
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Hey, glad you like the salmon with blackberries! The simplicity of the recipe underscores that cooking in the 21st century doesn’t have to be complicated. And, there are some great ideas to be found in traditional food cultures. Doncha think? Happy Thanksgiving!
Mary
Hey Marry,
thanks for comment. Your recipe is an excellent example where less is more. I am going to try it with blueberries next time.