This recipe is a mix of a compote I do for pork tenderloin and the Juniper Sauce recipe from Michel Roux’s Sauce book. The delicious, sweet sauce is a great pairing with salmon.
4 6-oz salmon fillets
1 cup full-bodied red wine
14 juniper berries, crushed (or 1 tsp ground juniper berries)
3 cup frozen berries
4 tbs maple syrup
Salt and pepper
Preheat oven to 300F.
Season salmon with salt and pepper. Bake in oven for 20-30 mins or until done.
In a saucepan, bring red wine, juniper berries, frozen berries, and maple syrup to a boil over medium heat. Once it comes to a boil, reduce heat to low.
Let bubble gently for 15 mins, or until the desired consistency. Season with salt and pepper.
Serve salmon with sauce drizzled on top.