Blueberry Salmon
Though blueberries are more commonly found in sweet recipes, here they balance nicely with balsamic vinegar and savory garlic as an easy yet delicious sauce for salmon.
Serves: 4Prep: 5 minutesCook: 10 minutesTotal: 15 minutesDifficulty: Easy
Serves: 4
Ingredients
- 4 pieces Wild Caught Boneless Sockeye Salmon, thawed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 teaspoons oil
- 1 cup fresh blueberries
- 1⁄2 teaspoon minced garlic
- 1⁄4 cup water
- 2 tablespoons balsamic glaze
- 1⁄2 teaspoon fresh thyme leaves, chopped
Directions
- Pat salmon dry; season salmon with salt and pepper.
- In skillet over medium-high heat, add oil and swirl to coat pan. Cook salmon 5 to 8 minutes, flipping once, until internal temperature reaches 145°F. Remove from pan; keep warm.
- Reduce heat to medium. Add blueberries and garlic. Cook about 30 seconds, or until garlic is fragrant.
- Add water, vinegar and thyme. Bring to boil. Allow blueberries to burst and liquid to reduce by about half. Adjust seasoning to taste.
- Serve salmon topped with blueberry sauce. Refrigerate leftovers.