Warning!!
This is a repost of a recipe I did last year in the middle of winter using frozen berries. I am reposting this recipe for two reasons:
1. Blueberries are a dime a dozen right now and they are fabulous! Go buy a flat and make this recipe right now! It’s super healthy, delicious and takes all of 30 minutes to make.
2. I want to win $1000. So sue me. I have two kids and a one income household. A girl’s gotta do what a girl’s gotta do right?
Begin repeat of post:
I admit, I’m not much of a fan of having fruit or other “dessert” related toppings added to my meat or seafood. Cranberry sauce at Thanksgiving? Umm, no thanks. Mint sauce on my lamb? Are you kidding me? Applesauce on my porkchops? I’d rather have a little Dijon to dip in. You get the idea.
So, when reading a popular Canadian Parenting magazine the other night, I found myself surprised to be slightly salivating at the mouth at the suggestion of what one should be eating on a regular basis. A doctor had said the the four best things to eat (health and nutrition wise) were blueberries, salmon, spinach and nuts. I started thinking to myself, “Well, those would be a perfect compliment to one another in a meal.” The first thing that came to mind was a fresh, wild caught salmon fillet, smothered in a savory blueberry sauce, laying on a thick bed of spinach. The nuts, well, I couldn’t think of a way to add them, save for making salmon cakes and coating them in nuts. Too much work for my Saturday night dinner, thank you very much.
So I give you my ultra healthy (save for all that butter, but you know me) take on three of the four best foods to be eating. You will be getting omega-3s (the best kind), vitamin A, iron, protein, vitamin B6, folic acid, calcium, copper, selenium, vitamin, E, vitamin C, manganese, magnesium, niacin, etc. As well as loads of antioxidants from the blueberries. So, think of this as my gift to you for your health. Enjoy!
Baked Salmon with Blueberry Sauce
Yield: 2 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes2 wild salmon fillets, skin on
2 Tbsp butter
2 cloves garlic, grated or mincedBlueberry Sauce
1 Tbsp cornstarch
juice from half a lemon
5 oz. fresh or frozen blueberries
2 Tbsp Crema Di Balsamico
1/2 cup low sodium chicken broth
1 tsp fresh thyme
black pepper to taste
2 Tbsp butter1. In small bowl, mix butter and garlic.
2. Pat salmon dry with cloth or paper towel, then rub with butter and garlic mixture. Season with salt and pepper.
3. In small glass or bowl, mix lemon juice and cornstarch until combined. Pour into small sauce pan along with remaining sauce ingredients (save for the butter, this will go in just before serving).
4. Bring sauce to a simmer and continue to cook on low for 20-30 minutes, which will reduce the sauce by approximately half the volume.
5. Preheat oven to 400°F. Meanwhile, in an oven proof sauté pan, heat a small amount of butter on med/high. When temperature is high enough, lay salmon, skin side down in pan. Fry for 1-2 minutes or until the flesh just begins to turn from pink (or red) to a white-ish colour. Remove pan from heat and place in oven. Continue to cook in oven for another 7-8 minutes or until just cooked. Salmon flesh should spring back just slightly when pushed on with one finger.
6. Stir butter into blueberry sauce to finish and pour over salmon fillets just before serving.
This meal may look complicated and gourmet, but in reality it takes about 30 minutes to make, and about 5 minutes flat to eat. Serve on a bed of steamed spinach for ultimate nutrition.
Similarly delicious recipes on other blogs:
Blueberry Balsamic Salmon and Potato Domino Squares on Dianasaur Dishes
Grilled Salmon with Nectarine Salsa on Yum Sugar
Salmon with Blackberry Brandy Sauce on Steamy Kitchen
Salmon with Kiwi Sauce on Cooking with Amy
Salmon Croquettes with Sesame-Lime Sauce on The Perfect Pantry
This recipe caught my eye as I have 10# blueberries in my fridge. (a friend brought them to us from Michigan) Recently I discovered Balsamic cream and love it! Thanks for reposting this!
This is beautiful, amazing, colorful…Wow and I bet delcious.
To get that Fourth Element, perhaps consider toasting some slivered almonds in butter and toss them with the spinach. Yum! Glad you reposted this one. Thanks.
I love the idea of adding the slivered almonds in butter but as a nice garnish not in the in spinach. I would probably put a little on top and some on the plate for presentation. But then again less is always better…don’t over complicate things!
I’m having salmon tonight and if I can find some frozen blueberries, I’m going to give this bad boy a go. (blueberries are dreadfully expensive in Oz) but this sounds great. thanks (and good luck in the comp) Cheers Anna
I love this combination! I use blackberries on salmon a lot. I usually make a rather cumin filled sauce but I like your idea! I will give it a try. Thank you ♥
Nothing wrong with reposting, nothing wrong with trying to win something and there is certainly nothing wrong with this delicious meal!!!
Thx for popping in!!!
I never thought of making a blueberry sauce for salmon (and I’ve tried quite a few different flavours for salmon so far!),
but this looks fantastic and I can imagine it would taste delicious!
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that is SO weird; i LITERALLY made this on monday when i was browsing through the seafood recipes on foodgawker!! anyway, it was absolutely delicious; the only edit i made was with the spinach, where i did this: http://thepioneerwoman.com/cooking/2010/06/spinach-with-garlic-chips/ instead, just because i’d be meaning to try it for aaages. all in all, 10/10 absolutely delicous meal! thanks!!
Thank you so much Julianna! Glad you liked it!
I am making this for dinner tonight, except I am cedar planking the salmon and sautee-ing some lovely green beans instead of spinach. YUM!!
We didn’t have salmon, (I know, horrors!) but we thought we’d give it a try with Basa, cause you know just how much I like Basa! Turned out great and was exclaimed over by all. Will take that recipe with us to Mexico!
Awesome Mom! I wouldn’t have thought to try it on White fish, but good to know it’s good on that too! Glad everybody liked it so much!
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Any leftover blueberry sauce is awesome over vanilla ice cream!
Really? Did you try it? I would be a little concerned about how savory it is…with the chicken stock and all….
Two of my favourite ingredients are here, salmon and bluberry. Yummm.
Last night, I made a steak with blueberry and habanero marinade 🙂
Blueberry season!
This sounds fantastic. Hubby orders blueberry preserves with whole blueberries in it from Michigan. I can see taking a dollop of that and heating it up with lemon juice, thyme, balsamic vinegar, and pepper to make a quickie version! How wonderful!
I did try it, and it works really well! I prefer more savory desserts and had it over vanilla DQ soft serve. If you prefer sweeter desserts, then this may not be for you. I really liked how the blueberries and Crema de Balsamino mellowed out the sweetness of the ice cream.
Awsome! Thanks for coming back and telling me. That does sound good!
Beautiful photos, keep up the great work. p.s. I can never get passed using all of my blueberries in pancakes, ahhh well!
Thanks for the link! I love the idea of serving this over spinach, totally ups the health factor.
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