Roast Salmon with Warm Blueberry Vinaigrette

By á-2641

Ingredients

• 1 tsp. unsalted butter
• 1 large shallot, minced
• 1 cup fresh or frozen unsweetened thawed blueberries
• 2 tbsp. balsamic vinegar
• 1 tbsp. maple syrup
• 2 tbsp. water
• 1 tsp. chopped fresh rosemary
• 1/2 tsp. salt, divided
• 1/2 tsp. cracked black pepper
• 4 (5 oz each) skinless wild salmon fillets
• 1 tsp. chopped chives

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Preheat oven to 400 degrees. Line baking sheet with foil and spray with nonstick spray (you can also grill the salmon if you prefer).

Heat butter in small saucepan over medium heat; add shallot. Cook, stirring constantly, until softened, 1-2 minutes. Stir in blueberries, vinegar, syrup, water, rosemary, and 1/4 tsp salt. Increase heat to medium-high and cook, stirring occasionally and pressing berries with spatula to crush, until mixture is thickened, about 5 minutes.

Meanwhile, sprinkle pepper and remaining salt on salmon; place on prepared baking sheet. Bake until Salmon is just slight pink at center, 8-10 minutes. Spoon warm blueberry sauce evenly over salmon and sprinkle with chives.