Roast Salmon with Warm Blueberry Sauce
2
Points®
Total time: 33 min • Prep: 15 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
A great savoury way to make the most of seasonal berries.
Ingredients
Cooking spray
2 spray(s)
Unsalted butter
1 tsp(s)
Shallots
1 large, minced
Blueberries
1 cup(s), or frozen unsweetened and thawed
Balsamic vinegar
2 tbsp(s)
Maple syrup
1 tbsp(s)
Water
2 tbsp(s)
Rosemary
1 tsp(s), chopped
Table salt
½ tsp(s), divided
Uncooked wild pink salmon fillet
20 oz, skinless (four 5 oz pieces)
Black pepper
½ tsp(s), cracked
Chives
1 tbsp(s), chopped
Instructions
1
Preheat oven to 400°F. Line baking sheet with foil and spray with nonstick spray.
2
Heat butter in small saucepan over medium heat; add shallot. Cook, stirring constantly, until softened, 1–2 minutes. Stir in blueberries, vinegar, maple syrup, water, rosemary, and 1/4 teaspoon salt. Increase heat to medium-high and cook, stirring occasionally and pressing berries with back of spatula to crush, until mixture is thickened, about 5 minutes.
3
Meanwhile, sprinkle pepper and remaining 1/4 teaspoon salt on salmon; place on prepared baking sheet. Bake until salmon is just slightly pink at center, 8–10 minutes. Spoon warm blueberry sauce evenly over salmon and sprinkle with chives.
4
Serving size: 1 fillet and 1/4 cup sauce
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