Salmon with Blueberry Sauce

Salmon with Blueberry Sauce

Salmon with Blueberry Sauce is a unique and sophisticated dish that pairs the rich, buttery flavors of salmon with a vibrant, slightly sweet blueberry sauce.

This combination not only looks stunning on the plate but also offers a delightful balance of savory and sweet flavors.

The blueberry sauce, with its hint of tang from lemon and a touch of spice from black pepper, complements the salmon beautifully, making this dish a perfect choice for both special occasions and elegant weeknight dinners. It’s an easy yet impressive meal that brings a touch of gourmet to your table.

Ingredients:

For the Salmon:

• 4 salmon fillets (6 ounces each), skin on or off as desired
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

For the Blueberry Sauce:

• 1 cup fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon fresh thyme leaves (optional)
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

How to Make:

Prepare the Blueberry Sauce: In a medium saucepan, combine the blueberries, granulated sugar, water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat and simmer for about 10 minutes, or until the blueberries have softened and the sauce has thickened slightly.

Thicken the Sauce: Stir in the cornstarch slurry to the blueberry mixture and continue to simmer for another 2-3 minutes until the sauce is thickened to your liking. Add the fresh thyme leaves and black pepper, then adjust seasoning with more sugar or lemon juice if needed. Remove from heat and set aside.

Prepare the Salmon: Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season both sides with garlic powder, paprika, salt, and black pepper.

Cook the Salmon: Heat the olive oil in a large ovenproof skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 3-4 minutes, or until the skin is crispy. Carefully flip the fillets and transfer the skillet to the preheated oven. Roast the salmon for 6-8 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Serve: Once the salmon is cooked, remove it from the oven and let it rest for a couple of minutes. Serve the salmon fillets topped with the blueberry sauce and garnish with lemon wedges.

Chef’s Note: For added depth of flavor in the blueberry sauce, consider adding a splash of red wine or a dash of balsamic vinegar. If using frozen blueberries, be sure to thaw and drain them before using. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it gently before serving. This dish pairs well with a side of roasted vegetables, quinoa, or a simple green salad.

Nutrition Info: (Note: Nutritional values are approximate and based on a serving size of 1 salmon fillet with 2 tablespoons of blueberry sauce, assuming 4 servings from the recipe.)

• Calories: 330 per serving
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 75mg
• Sodium: 250mg
• Total Carbohydrates: 26g
• Dietary Fiber: 3g
• Sugars: 21g
• Protein: 26g

Salmon with Blueberry Sauce is an elegant and flavorful dish that offers a wonderful fusion of savory and sweet elements. Enjoy this refined meal that adds a gourmet touch to any dining experience!

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