Combine the brown sugar and smoked sea salt and rub over rinsed and dried salmon pieces. Set aside.
To make the gastrique, combine sugar and water in a small saucepan. Stir until completely dissolved and bubbles form.
The sugar will begin to caramelize. Stop stirring and swirl the pan occasionally.
Watch closely and when it turns a light caramel colour, carefully add the vinegar all at once.The sugar will harden immediately and the mixture will appear flaky.
Continue to cook and stir, until the mixture becomes liquid again.
Add the wine and cook until it is reduced and syrupy.
Add the berries and thyme and stir to incorporate. Remove from heat.
Heat a skillet over medium heat. Coat the bottom with a very small amount of oil, just to prevent sticking.
Place salmon pieces in the skillet, skin side down. Cook for 3-4 minutes, then carefully flip using a fish turner. Cook on the other side for 3-4 minutes, then place under the broiler for 2-3 minutes to create a glaze on top.
Serve with berry gastrique.
Leftover gastrique will keep in an airtight jar in the refrigerator for a few weeks.
Serving: 1g | Calories: 296kcal
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com