Salmon with Blueberries
Zingy, earthy and a tart complement to the salmon. This dish was a hit. The recipe is from NYT Cooking. Again, Daughter Chef took some liberties with the recipe but it turned out magnificently.
- 6 (8-ounce) fillets wild king salmon
- Sea salt, as needed
- Vegetable oil for baking sheet
- 2 shallots, peeled and very thinly sliced (SUBSTITUTED: garlic cloves)
- 1 and a half cups white wine
- 2 tablespoons white wine vinegar (SUBSTITUTED: white vinegar)
- 4 springs fresh thyme (SUBSTITUTED: 1 tsp dried tarragon)
- 2 cinnamon sticks, broken in half (SUBSTITUTED: 1 tsp ground cinnamon)
- 1 and a third cups blueberries
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- Black pepper
- Run your fingers over the salmon flesh and pull out any pinbones. Season fish generously with salt and let rest at room temperature while you prepare the sauce.
- Heat the oven to 400 degrees. Oil a large baking sheet.
- In a medium saucepan over low heat, simmer together shallots, wine, vinegar, thyme, cinnamon and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries, butter and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.
- Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.
NOTES: From our experience, the blueberry sauce does not take 15-20 minutes to reduce, more like 5-10 on high heat with vigorous stirring. cooking time was closer to 15 minutes for us, but the salmon was pretty thick. Served with green beans and sunflower bread.