Tuesday, August 3, 2010

Salmon with Blueberry Sauce

I love blueberries. During the summer when they're in season, I eat them just about every morning over cereal. Lucky for me, blueberries are one of the world's superfoods. They are super healthy and full of things like antioxidants that help prevent cancer and other great anti-aging properties. Although I love blueberries in their pure natural state, I was intrigued when I ran across this recipe in Bon Appetit Magazine for grilled salmon with a simple blueberry sauce. Generally people think of fruit as a sweet ingredient only, usually used in desserts. But I love using fruit in savory dishes as well (peach salsas, roasted pears with pork, etc.), so this blueberry sauce was something I definitely wanted to try. I was a bit worried that it would be too sweet but the vinegar and spices balance the sweetness of the berries perfectly. The salmon also has enough flavor on its own to stand up well to bold flavors of the sauce. We ended up putting some sauce on the whole meal--brown rice and sauteed snap peas--since it was that good. Blueberries will be available in abundance for a bit longer so give this recipe a try while they're still at their peak.

Salmon with Blueberry Sauce
  • 1 tablespoon olive oil, plus a bit for the salmon
  • 1 large shallot, thinly sliced
  • 1 clove garlic, minced
  • 1/4 tsp dried thyme, divided
  • 1/4 tsp ground allspice, divided
  • 1 cup fresh blueberries
  • 1/4 cup water
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 4 6-7 oz salmon fillets or steaks, with skin
  • 3 tablespoons fresh mint, thinly sliced
In a large pan, heat 1 tbsp olive oil over medium heat.
Saute the shallots till softened, about 5 minutes.
Add garlic, about 1/4 tsp salt, 1/8 tsp dried thyme, 1/8 tsp allspice and a pinch of black pepper. Cook until fragrant, 30 seconds to 1 minute.
Add blueberries, 1/4 cup water and balsamic vinegar. Smash the blueberries with the back of a fork and stir to combine.
Simmer until sauce thickens, stirring often, about 5-6 minutes.
Adjust seasonings and remove from heat. Stir in 2 tbsps mint before serving.
Heat a grill pan or large skillet over medium heat. Brush with a thin layer of oil.
Season both sides of the salmon with salt and pepper and the remaining 1/8 tsp of thyme and allspice.
Cook the salmon, skin side down, until the skin is crisp, about 4 minutes.
Flip over and continue cooking until desired doneness, about 4 minutes for medium rare or continue until it's opaque in the center.
Spoon the sauce over the salmon fillets and sprinkle with the remaining mint.

For a printable recipe click here

1 comment:

  1. Hmmm.... I have to admit that this does not sound appetizing - but... i do love a blueberry!