Salmon with Warm Blueberry Vinaigrette

By Marie1127

While the recipe sounds like it might be sweet, it really isn’t overly so. Sautéed shallots, balsamic vinegar, rosemary and salt balance the sweetness of the fruit.

Ingredients

• 1 teaspoon unsalted butter
• 1 large shallot, minced
• 1 cup fresh or frozen unsweetened blueberries
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 2 tablespoons water
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon salt
• Freshly ground black pepper
• 4 (5-ounces) skinless wild salmon filets
• 1 tablespoon chopped chives

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from hungrypoodle.com

Preparation

Step 1

You can either grill or roast the salmon. If roasting, preheat oven to 425 degrees F. Line baking sheet with foil and spray with nonstick spray.

Heat butter in a small saucepan over medium heat and add shallot. Cook, stirring constantly, until softened, 1-2 minutes. Stir in blueberries, vinegar, syrup, water, rosemary and salt. Increase heat to medium-high and cook, stirring occasionally and pressing the berries with spatula to crush, until mixture is thickened, about 5 minutes.

Meanwhile, sprinkle salt and pepper over salmon and, if roasting, place on baking sheet. Bake until salmon is just slightly pink at center, 10-12 minutes.* Alternatively, you can grill the salmon 4 minutes per side.

Spoon blueberry sauce over each serving and sprinkle with chives.

* Martha Stewart suggests roasting salmon filets about 10 minutes for each one-inch of thickness.