• 4 salmon fillets, 6 to 8 ounces each and about 1 inch thick
• 1 tablespoon olive oil
• Blackberry glaze, or a variation (recipes follow)
• 1 lime, cut into quarters
1. Preheat the oven to 375° F. Brush a sheet pan or shallow baking pan with olive oil. Arrange the fillets in the pan, skin-side down. Season lightly with salt.
2. Brush the glaze over the fillets and bake for 6 minutes.
3. Remove the pan from the oven and and switch setting to broil. Brush or spoon more glaze over the fillets and broil 3 minutes more. An instant-read thermometer inserted into the thickest part of the salmon should register 125° F to 130° F.
4. Let the fillets stand for 2 minutes before serving with lime wedges. Serves 4.
• 1 cup water
• Juice of 1/2 a lemon
• 3 tablespoons sugar
• 12 ounces blackberries
• 1 shallot, peeled and sliced
• 1 or 2 star anise pods
1. In a small nonreactive saucepan, combine all ingredients and bring to a simmer over medium-high heat. Cook for 5 minutes, and then remove from the heat. Place a strainer over a medium-size bowl, and transfer the mixture to the strainer. Using the back of a spoon, push as much of the blackberry pulp through the strainer as you can.
2. Return mixture to the saucepan and simmer, stirring occasionally, until reduced by half, about 15 minutes. Let cool to room temperature. Transfer to a small bowl or storage container. Glaze can be refrigerated, covered, up to 4 days.
Suggested pairing: Hahn Pinot Noir Santa Lucia Highlands SLH 2014 (92 points, $30)
• 1 ounce dried mushrooms: wild mix, shiitake, matsutake or porcini
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper, to taste
1. In a medium-size bowl, pour 2 cups boiling water over the mushrooms. Let stand for 30 minutes or until the mushrooms are soft.
2. Fit a coffee filter into a mesh strainer and place it over a bowl. Pour the mushroom-infused water through the strainer and transfer liquid to a saucepan. Boil until reduced to about 1/2 cup, 5 to 10 minutes.
3. While the glaze reduces, rinse the mushrooms and transfer to a blender. Add the reduced mushroom liquid and puree. Blend in the olive oil. Add salt and pepper. Transfer to a small bowl or storage container. Glaze can be refrigerated, covered, up to 4 days.
Suggested pairing: Adelsheim Pinot Noir Willamette Valley 2014 (92 points, $32)
• 1/2 cup white miso
• 2 tablespoons soy sauce
• 1 cup mirin
• 1 tablespoon molasses
• 1 teaspoon sesame oil
1. Combine all ingredients in a small saucepan set over medium heat. Simmer 5 minutes, whisking gently until mixture thickens. If the glaze seems too thick, stir in a little water.
2. Let cool to room temperature and transfer to a small bowl. Glaze can be refrigerated, covered, up to 4 days.
Suggested pairing: Domaine Faiveley Mercurey 2012 (90 points, $30)