- 2
- Average
- 10 mins
- 30 mins
- Average budget
Ingredients
- 2 wild salmon fillets, skin on
- 2 cloves garlic, grated or minced
- Blueberry Sauce:
- 1 Tbsp cornstarch or flour
- Juice from half a lemon
- 5 oz. fresh or frozen blueberries
- 2 Tbsp balsamic vinegar
- 1/2 cup low sodium chicken broth
- 1 tsp fresh thyme
- Black pepper to taste
Preparation
Step 1
Pat salmon dry with cloth or paper towel, then rub with minced garlic. Season with salt and pepper.
Step 2
In small glass or bowl, mix lemon juice and cornstarch/flour until combined. Pour into small sauce pan along with remaining sauce ingredients.
Step 3
Bring sauce to a simmer and continue to cook on low for 20-30 minutes, which will reduce the sauce by approximately half the volume.
Step 4
Preheat oven to 400°F. Meanwhile, in an oven proof sauté pan, lay salmon (skin side down) in pan. Fry for 1-2 minutes or until the flesh just begins to turn from pink (or red) to a white-ish colour.
Step 5
Remove pan from heat and place in oven. Continue to cook in oven for another 7-8 minutes or until just cooked. Salmon flesh should spring back just slightly when pushed on with one finger.
Step 6
Pour blueberry sauce over salmon fillets just before serving.