Author Notes
This dish is not only delicious but extremely nutritious! Blueberries are a great source of antioxidants and vitamins C, E, riboflavin, niacin, and folate. An overall superfood! Combined here with Salmon that is high in Omega-3 fatty acids and vitamins A, B and D as well as the minerals calcium, iron, phosphorus and selenium. —Susan E. Levy
Ingredients
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1 pound
salmon
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1 tablespoon
olive oil
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¼ cups
shallots, diced
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2
cloves garlic, minced
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1 ¼ cups
fresh or frozen (thawed) blueberries
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1 tablespoon
balsamic vinegar
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15
leaves of basil, roughly chopped
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1 tablespoon
honey
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3 tablespoons
water
Directions
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Preheat oven to 350°. Place salmon on nonstick baking sheet and place in oven; check at 7 minutes. Salmon is done when just firm to the touch.
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Meanwhile, in a small pan, heat oil on medium heat. Add shallots and garlic and sauté until soft; about 3-5 minutes.
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Add blueberries, vinegar, basil and honey. Warm through, stirring occasionally, then add water. Simmer for a few more minutes until berries are soft and basil aromatic.
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Transfer to blender or food processor and blend. Spoon over salmon fillets.
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Per serving: 303 calories, 24g protein, 17g carbohydrates, 15g fat (4g sat, 11g mono/poly), 57mg cholesterol, 1g fiber, 60mg sodium
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Seasoned Cook - Experiment with other fruits such as strawberries or pineapple. Save extra sauce for tomorrow’s lunch wrap.
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