This sauce is probably the one sauce I have made most often in my life. It's easy, gourmet delicious, and doubles up on the 'superfoods' by adding blueberries to a wild salmon dish. We've published this recipe before in the past paired with our king salmon, but we've learned over the years that it's equally fabulous on silver or any other wild salmon.
For the salmon, we're looking for boneless, skinless cuts that are about an inch wide. (We can prepare these, just ask!) You can get fancy with breading and special seasonings, but we're pairing this fish with a bold sauce that holds its own so I like to just stick with basic salt and pepper.
Sear the salmon in a tablespoon of olive oil over medium high heat - one minute on all four sides. (You can also bake at 350 for 12-14 minutes.) Transfer each salmon portion to a plate and top with the Balsamic Blueberry Sauce. Nourishing, sustainable food that's every bit as tasty as it is healthy for you. A+!
Balsamic Blueberry Sauce
- 1 T olive oil
- ¼ cup sliced shallots (or sweet onion)
- 3 medium cloves garlic, chopped
- ¼ cup balsamic vinegar
- 6oz tub fresh blueberries
- 1 T local raw honey
- Salt and pepper to taste
Heat the olive oil in a small pan and sauté the shallots and garlic for 3-4 minutes or until they're tender and just a bit caramelized. Add the vinegar, blueberries and honey and cook for 6 to 8 minutes more, stirring occasionally. Salt and pepper the sauce - I used half a teaspoon or so of salt and a sprinkle of pepper. Keep it cooking until the blueberries are fully cooked and incorporated into the sauce, and the vinegar is reduce by about half so that it thickens up just a bit. Easy peasy!
I reduce this so it is a sweeter reduction sauce, puree it and then strain. It is my favorite served over Chilean Sea Bass!
MAde the blueberry sauce last night for a “Tuesday Night Dinner Party” ….it was a big hit! Great with poached salmon.