Thursday, March 27, 2008

My Blueberry Balsamic Salmon

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I like making this dish because of the citrus flavor and colorful presentation --pink, red, yellow, green and purple. I made this with fresh Alaskan salmon caught by Denny Kiyohara on the Kenai Peninsula from Den and Jenn Powell's dock.

1-2 lb salmon filet
1 lime, sliced thin
1 lemon, sliced thin
1/2 red onion, sliced thin
Salt and pepper, to taste

Blueberry Balsamic Sauce:
1 tsp fresh rosemary, chopped fine
1/3 cup blueberry jam
1/3 cup balsamic vinegar

Sprinkle salt and pepper on the salmon. Place lemon, lime and red onion slices on top of the salmon in a baking dish, and bake at 400 degrees for 15-20 min. until done. (Do not over bake.) In a saucepan over high heat, cook rosemary, jam and vinegar, stirring constantly. Cook sauce until it reduces to ½ cup. Drizzle sauce over salmon right before serving.

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