During the summer months we really try our best to eat local and to eat what is in season. Right now we are at the height of Salmon season, and Blueberry season. When first contemplating this combination for the sauce - I wondered if it would work. However, I still wanted to put them both together. It so worked, so, so worked! Adding all of the fresh herbs from the garden made it even better. I did find I needed to use some extra salt to balance with the sweetness of the berries and Balsamic Vinegar. This sauce would also work well with any white fish too - and it would be great with chicken! (I can't believe this, but, my dear dtr. ate the leftovers for breakfast the next day cold)
one Sockeye Salmon Fillet - about 8-10 inches in length, and about 1/2 to 3/4 inch thick
1 cup of fresh blueberries
1 tsp. minced fresh rosemary
1 Tblsp. butter
2 sliced shallots
salt and pepper
1 Tblsp. Balsamic Vinegar
On low medium heat, melt the butter in a saucepan. Saute the shallots with the minced rosemary, salt and pepper until translucent. Then add in the blueberries, and Balsamic vinegar - stirring well. Lightly mash the berries with a fork, and simmer on low - total cooking time about 10 minutes. Remove from the heat and allow to cool.
Meanwhile to a bowl add:
a large handful of Fresh Basil - minced
2 Tblsp. Italian Flat Leaf Parsley - minced
zest of one lemon
Once the blueberry sauce has cooled add in the minced fresh herbs and lemon, stirring to combine. Rinse the salmon fillet in cold water, and pat dry, laying down on a large piece of parchment paper.
Spread the blueberry herb sauce evenly over the salmon fillet.
Wrap up tightly and bake on a baking sheet in a 425 degree preheated oven - mine took about 15 minutes - it will depend on the thickness of your fillet.
I love unwrapping the paper to see the deliciousness inside:
I think we will be having this salmon dish again before the summer is over - it feels like such a short time, I never want summer to end! 🙂