Think fresh blueberries are only good for desserts? Try this sweet and tangy sauce to bring out the flavours in this delicious savoury salmon dish.
Ingredients
- 1 tsp olive oil
- 2 x 150 g salmon fillets skin on
- 1 tbs butter melted
- 1 tsp brown sugar
- 1/2 tsp paprika
- 1/4 cup balsamic vinegar
- 1/2 cup fresh blueberries
- 1 tbs maple syrup
- 1 tbs butter *extra
- 4 cups green beans julienned
- 1/2 tsp salt
- 1 olive oil *to taste *to decorate
- 1/2 cup pomegranate seeds
- 1 handful fresh dill chopped *to taste
Method
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Step 1Preheat oven to 180C. Prepare a tray with baking paper.
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Step 2Salmon: Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3 minutes until crisp. Remove from pan and place skin side down onto prepared tray.
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Step 3Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika. Place the salmon in the oven for 15 minutes for medium-cooked fish.
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Step 4In the meantime, bring a medium-sized saucepan to the boil. Using a slotted spoon, carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water. Drain, then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill. Remove fish from oven and set aside.
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Step 5Sauce: Meanwhile, place a small saucepan over a medium heat. Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.
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Step 6Cook for another minute, stir in the tablespoon of butter and serve over salmon.
Recipe Notes
If you like the sound of this recipe, you might also like this Maple Orange Salmon with Mango Salsa.
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