Baked Salmon with Blueberry Sauce
Healthy and tasty.
- 2 wild salmon fillets
- skin on
- 2 cloves garlic
- grated or minced
- Blueberry Sauce:
- 1 Tbsp cornstarch or flour
- Juice from half a lemon
- 5 oz. fresh or frozen blueberries
- 2 Tbsp balsamic vinegar
- 1/2 cup low sodium chicken broth
- 1 tsp fresh thyme
- Black pepper to taste
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget
Pat salmon dry with cloth or paper towel, then rub with minced garlic. Season with salt and pepper.
In small glass or bowl, mix lemon juice and cornstarch/flour until combined. Pour into small sauce pan along with remaining sauce ingredients.
Bring sauce to a simmer and continue to cook on low for 20-30 minutes, which will reduce the sauce by approximately half the volume.
Preheat oven to 400°F. Meanwhile, in an oven proof sauté pan, lay salmon (skin side down) in pan. Fry for 1-2 minutes or until the flesh just begins to turn from pink (or red) to a white-ish colour.
Remove pan from heat and place in oven. Continue to cook in oven for another 7-8 minutes or until just cooked. Salmon flesh should spring back just slightly when pushed on with one finger.
Pour blueberry sauce over salmon fillets just before serving.