Blackberry Glazed Salmon with Smokey Blue Cheese Vinaigrette and Steamed Clams

Two of my long time favorite Pacific Northwest summer foods are salmon and blackberries. When the blackberries come into season in mid to late August it finally feels like summer has arrived for me.  The combination of flavors here might seem a little unusual but trust me its delicious and makes for a gorgeous presentation. The left over sauce is also good as a glaze on pork ribs and chicken.

Ingredients -

For the salmon - 

2 pounds fresh salmon

3 cups blackberries 

1 large shallot - diced 

2 cloves garlic - minced 

1/2 cup rice wine vinegar 

1/2 cup brown sugar 

1/2 tsp salt 

1/4 tsp pepper 

2 cups arugula 

To make the blackberry sauce combine the blackberries, shallots, garlic, vinegar, brown sugar, salt, and pepper in a medium sauce pan. Cook over medium heat, stirring frequently until the blackberries start to give off juices and become saucy. Reduce the heat to low and continue to simmer until the berries break down and the sauce begins to thicken. Let the sauce cool slightly then transfer it to a blender and blend until smooth. Pour the sauce through a fine mesh sieve to remove the seeds. - Makes about 1.5 cups of sauce.

Preheat the grill, place the salmon on a sheet of foil, season with salt and pepper and brush with 1/4 cup of the blackberry sauce. Grill to desired doneness, brushing with another 1/4 cup sauce about half way through cooking.

For the clams -

1 pound manilla clams - scrubbed

1 T butter

1 T olive oil

1 small shallot minced

1 clove garlic minced

1/2 cup white wine

In a large skillet that has a lid, heat the olive oil and butter together over medium heat. Add the shallots and garlic and sauté until the shallot is softened and starting to brown. Add the clams and then the wine stir to evenly distribute in the pan. Cover the pan and steam the clams until they are all opened about 5-10 minutes. Discard any unopened clams.

For the vinaigrette - 

1 tsp dijon mustard

1 tsp honey

1 clove garlic - minced

1/4 tsp salt

2 T white balsamic

1/4 cup olive oil

2 oz smokey blue cheese - I used Rouge River Creamery 

In a small bowl whisk together the mustard, honey, garlic, salt and balsamic. Slowly whisk in the olive oil util the dressing is emulsified. Crumble the blue cheese into small pieces and stir into the dressing. 

To assemble to dish -

Transfer the salmon to a large serving platter. Top the salmon with 2 cups of arugula, arrange the clams on top of the arugula and finish with the blue cheese dressing.

Serves 4-6