We made this recipe tonight. It’s 85 degrees outside so it was perfect to grill outdoors. We used wild sockeye salmon and Michigan blueberries. This beautiful-looking fish dish can be on the table in just half an hour. The oven-roasted salmon is nicely complemented by a gorgeous yet quick blueberry sauce that’s made with butter, chopped shallots, balsamic vinegar, maple syrup, and fresh rosemary. You could this sauce on pork chops or chicken thighs as well if you want to mix things up a bit. If you prefer, you can grill the salmon rather than bake it. I used foil in the grill to create a cooking sheet. I brushed olive oil on the foil. Then, on the top of the salmon plus a bit of salt and pepper. Then, grilled over medium heat for about 4 minutes per side.
- Olive Oil
- 1 tsp. unsalted butter
- 1 large, minced uncooked shallot(s)
- 1 cup fresh blueberries
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 2 Tbsp water
- 1 tsp chopped rosemary
- 1/2 tsp salt
- 20 oz, skinless (four 5 oz pieces) Wild uncooked Salmon
- Black pepper
- 1 tsp chopped chives
- Preheat oven to 400°F. Line a baking sheet with foil and brush with olive oil.
- Heat butter in small saucepan over medium heat; add chopped shallot. Cook, stirring constantly, until softened, about 1–2 minutes. Stir in blueberries, vinegar, maple syrup, water, rosemary, and 1/4 teaspoon salt. Increase heat to medium-high and cook. Stir occasionally and berries with back of spatula to crush (until mixture is thickened) about 5 minutes.
- Meanwhile, sprinkle pepper and remaining 1/4 teaspoon salt on salmon; place on prepared baking sheet. Bake until salmon is just slightly pink at center, 8–10 minutes. Or, grill 4 minutes a side on the grill medium high heat. Spoon warm blueberry sauce evenly over salmon and sprinkle with chives.
- Serving size: 1 fillet and 1/4 cup sauce
We served the fish and asparagus on a Julie Devers’ ceramic serving platter. Beautiful!!