Blueberries. Admittedly, I’m not a big fan. But the other day a local fishmonger told me to try roasting salmon with a little blueberry jam spread on top. Skeptical? Yes. Definitely. But I Googled it a few times and as it turns out, the idea isn’t as outrageous as I originally thought. And since the farmers markets around here are bursting with blueberries, I thought why not?! Give it a whirl … honest peeps, the subtle sweetness of the berries combined with the bite of the balsamic (see the recipe below) make this dish a winner winner chicken seafood dinner.
Baked Blueberry Salmon
PREP TIME: 20 minutes | COOK TIME: 25 minutes
- One fresh, or previously frozen, salmon fillet weighing 1 to 1 ½ pounds
- 1 cup balsamic vinegar
- 1 pint blueberries
- Juice of 1 lemon
- Lemon slices for garnish
- Cooking spray or olive oil
Bring blueberries and balsamic to a low boil and simmer for 10-15 minutes, uncovered. Add lemon juice and set aside. Line an oven sheet with tin foil and spray lightly with cooking spray or brush with olive oil. Place salmon filet skin side down, pour the balsamic blueberry concoction over the top. Bake at 325 degrees for about 20 minutes, maybe 25 minutes depending on the thickness of the filet. Serve with lemon slices for garnish and whatever else floats your boat. We did asparagus and a bit of crusty French bread to help soak up all the deliciousness. Note, I cannot stress enough how important it is to use good salmon. I prefer sockeye but coho is great for this as well. I wouldn’t recommend king as it’s a bit rich for this recipe. And while I know some people are OK with Atlantic salmon, I am not so for me, that’s not an option. Regardless, you do you … ENJOY : )
The flexitarian prescription 
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