I found this first recipe Blueberry Balsamic Salmon and it did not come out as good as I thought it would with salmon patt. I rated it 8.7/10.
But I found a similar one on the food channel (see below) and perhaps it is better.
Blueberry Balsamic Salmon
1/2 cup frozen blueberries
2 tbsp. balsamic vinegar
2 tbsp. honey
1 tbsp. lemon juice
2 salmon steaks or fillets
(about 6 oz. each)
Oil, sea salt and freshly ground pepper
Prep time: 10 minutes, Cook time: 20 minutes
Combine blueberries, vinegar, honey and lemon juice in a small saucepan and
bring to a boil. Reduce heat and simmer over very low heat for 10 minutes.
Meanwhile, rinse salmon and pat dry. Brush lightly with oil and season with salt
and pepper. Grill for about 5 minutes per side over medium heat. When salmon is
cooked to your liking, remove from grill and drizzle with blueberry glaze.
Makes 2 servings.
Baked Salmon with Blackberry Ginger Glaze
Recipe courtesy Sunny Anderson, 2009
Show: Cooking for RealEpisode: The Good, The Bad, and the Ugly
* 1 cup water
* 12 ounces blackberries
* 1 (1-inch) piece ginger, peeled and sliced into coins
* 1/2 lemon, juice
* 1/4 cup sugar
* 1 tablespoon olive oil
* 4 (8-ounce) skinless salmon fillets
* Salt and freshly ground black pepper
Preheat oven to 400 degrees F.
In a small saucepot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.
Rated: 5 stars out of 52 Reviews