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SAlmon with cilantro and blackberry sauce


2 medium leeks, cleaned, chopped (white & green parts only)
3 Tablespoons olive oil
1 cup cilantro, chopped
1 teaspoon dried cumin, ground
2 Tablespoons lemon juice
Salt and Pepper
¼ cup honey
½ cup Manischewitz Blackberry Wine
1 ¼ cup blackberries (frozen or fresh)
2 Tablespoons olive oil
2 lbs. Salmon fillets, skinned, de-boned, & cut into ½" slices
Additional lemon juice, salt, and pepper

Garnish: ½ cup almonds, toasted, sliced, blanched

Sauté leeks in 2 Tablespoons olive oil in a large skillet for 3-4 minutes.

Add another Tablespoon of olive oil and add cilantro, cumin, lemon juice, and salt and pepper.

Cook for one minute and remove from heat.

In a medium saucepan, heat the honey and wine over high heat for one minute; add the berries.

Reduce heat to medium and cook for 3-4 minutes until the sauce thickens. Cover and keep warm.

In a large skillet, heat the olive oil over medium-high heat.

Add the salmon fillets and sauté for one minute per side.

Add a squeeze of lemon juice, salt, and pepper.

Re-heat both sauces briefly. On 6 warmed plates, spoon cilantro sauce around; top with the sautéed salmon, then the berry sauce. Garnish with the toasted almonds and serve immediately.

This is nice with tiny boiled potatoes.