Salmon with Blueberry Sauce

I no longer create dishes that I think my daughter will like. I create dishes we want to eat. Whether she likes them or not is up to her. I’ve spent years talking on this thing about our family’s food. At first it was about cooking for toddlers, then school age kids and now, as a teenager, she can and should eat (or at least try) just about anything. I no longer worry about textures, spice level (not that you should worry) or what “belongs” with what. My daughter is now on her own food journey; cultivating a palette she enjoys and maintaining a willingness to try everything. I gave her the tools and (thank god) the willingness is definitely there. Now she gets to make her food decisions and, any way, it’s not like I ask her to eat crickets or something. (Although she did once have cricket tacos in New York City by her own doing.) We collaborate on dinner. She has input on our home menu. She grocery shops. Cooks. Creates. Disapproves. Gets bored with the same old, same old but is always game for the adventure. She’s also the best eating partner. I’ve gotten a little off topic, but my point is: this website (or blog or whatever you wanna call it), this yummy space is where she now has an equal voice. A lot of what I put here is because of her. She may not write the posts but her hands are in the content in a lot of ways: research, recipe creation, testing and final dishes. This was my long winded way of saying this lovely dish of salmon with a blueberry sauce was basically her idea. And as far as new ideas go, it was a great one.

When you think of summer’s bounty of berries, you think pie. Baked berry treats are always on everyone’s summer menu, but when berries have a starring role in a savoury dish they also steal the show. This sauce definitely take the spotlight from the salmon. It’s quite easy to make with a few simple ingredients, but it feels very special and looks even more fancy. I’ve tried this dish with a simple treatment of just oil and lemon on the salmon and it’s a great pairing with the sauce since lemon and blueberries are best buds. But the mix of brown sugar and coriander really makes the berries next level since coriander intensifies their flavour. Obviously, you should still follow this meal with pie.

Salmon with Blueberry Sauce

Summer is short so don't waste a single blueberry of the season by not using them in every dish you can including your savoury meals. This sauce features balsamic vinegar, brown sugar and coriander which enhances the flavour of the berries and makes this sugar coated salmon next level delicious and beautiful.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Ingredients

  

For the sauce

• 1 1l2 cups fresh blueberries
• 1 clove garlic, minced
• 2 Tbsps balsamic vinegar
• 1 Tbsp brown sugar
• 1 tsp Lemon juice
• pinch ground coriander

For the salmon:

• 4 fresh skin-on salmon fillets
• 3 Tbsps brown sugar
• 1/2 tsp ground coriander
• salt and pepper
• 1 tsp fresh chopped chives

Instructions

 

• For sauce:
• Add blueberries, garlic, vinegar, brown sugar, lemon juice and coriander to a saucepan over medium heat. Bring mixture to a boil and then reduce the heat and simmer, uncovered, for 12-14 minutes or until sauce has thickened to coat a spoon and reduced to 1 cup. 
• For the salmon:
• Meanwhile, preheat the oven to 425. Line baking sheet with parchment paper and set aside.
• In a small bowl, mix brown sugar, coriander and salt and pepper. Set aside.
• Arrange salmon on a parchment lined baking sheet, skin side down. 
• Press brown sugar mixture into each salmon fillet. Measure salmon.
• Bake salmon for 4-6 minutes per 1/2-inch thickness.
• For grilling:  Cover grill grate with foil. Place fish skin side down on foil. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork. 
• Serve blueberry sauce over salmon and sprinkle with chives.