By Sue Serves 6
Blueberries and salmon are both super foods. That means they are loaded with nutrients and heart-healthy omega 3s.
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- ½ cup balsamic vinegar
- ½ cup dry white wine
- 1 cup frozen blueberries
- 2 lb fresh salmon fillet
- 2 tbsp Olive oil
- ¼ cup fresh blueberries-for garnish
- 1 × Lemon slices-for garnish
You may also need:
A Pot, Kitchen Knife, Spatula
Combine first 3 ingredients in medium saucepan. Boil until reduced to ⅓ cup (about 15-20 minutes).
Season glaze to taste with salt and pepper. (Can be made 1 week ahead.) Cover and refrigerate. Many specialty markets offer bottled glazes already made. Restaurant Teatros makes an outstanding glaze.)
Heat a large sauté pan over medium-high heat.
Brush salmon lightly with oil and sprinkle with salt and pepper. Place salmon skin side down in sauté pan. Cover and cook 10 minutes with lid closed the entire time. Do not flip the salmon; the heat from the enclosed pan will perfectly cook both sides.
Remove the salmon from the pan and slide a long spatula between the skin and flesh to remove the skin.
Transfer salmon to platter. Drizzle glaze over salmon and sprinkle with a few fresh blueberries and sliced lemons.
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