Short and sweet today. Hope everyone had a wonderful Thanksgiving with family and friends and a safe return if you’re traveling back home. Me, I’m taking The Young Baker and sous chef Adam to The Bruery to taste some of the finest craft beer produced in Southern California while The Don is overseeing Operation Christmas Decor in preparation for next weekend’s holiday party.
The remnants of our Thanksgiving turkey were quickly devoured as sandwiches later that very evening and for lunch the next day, so we’re moving on to my incessant salmon craving. Even if wild salmon is out of season, I can always rely on Santa Monica Seafood to carry only salmon that is responsibly farmed. I purchased Scottish Salmon for this incredibly delicious sweet, savory and easy to prepare salmon with a silken blueberry balsamic sauce.
Inspired by the Very Berry Thanksgiving Dinner that I wrote about earlier this month, I created this beautiful salmon dish to enter into the Balsamic category of the U.S. Highbush Blueberry Council’s “Blueberries Meet Their Match” Blogger Recipe Contest along with the crazy good Blueberry Persimmon Quinoa Salad with Rosemary Balsamic Vinaigrette in the Rosemary category. They’re both very approachable recipes – easy to make, and contain ingredients that are readily available. If you try either of the recipes, please let me know what you think!
I don’t want to steal the thunder from this gorgeous Salmon dish though, so let’s get to the recipe 🙂
- 1 lb. fresh wild salmon, skin on*
- 1 tablespoon butter, melted
- 1 teaspoon bourbon brown sugar*
- ¼ c. aged balsamic vinegar
- 2 t. dried blueberries
- 1 tablespoon maple syrup
- 1 tablespoon butter
- Rinse the salmon. Pat dry with a paper towel. Place salmon a rimmed baking sheet sprayed with oil. Drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon bourbon brown sugar.
- Preheat oven on Hi Broil.
- Broil the salmon for about 7 minutes for medium. Test for doneness by pressing the fish with a fork - it should barely give way and be cooked nearly all the way through. Do not overcook.
- Meanwhile, add the balsamic vinegar to a small saucepan and cook over medium heat until reduced by a third. Add the blueberries and maple syrup. Cook for another minute. Stir in the tablespoon of butter.
*Regular brown sugar with a dash of smoked paprika can be substituted for the Bourbon Brown Sugar fromBourbon Barrel Foods (Louisville, KY).
The challenge is to start thinking about blueberries in new & unique ways during and experiment with different flavor pairings for winter fresh and frozen blueberries. The four categories are: Balsamic, Coconut, Rosemary, and Banana. Wish me luck and check out the U.S. Highbush Blueberry Council‘s site for more recipes and information on these little blue dynamos.
Edited 6/29/15 to delete information and links referring to, now defunct, Ziplist.