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Salmon with Blueberry-Balsamic Glaze
This unusual combination may sound strange, but the sweet and sour notes of the glaze complement the fish in unexpected ways.
1/2 C Markon First Crop Onions, minced
2 tsp. Ready-Set-Serve Peeled Garlic, minced
2 C blueberries
2 Tbsp. balsamic vinegar
2 Tbsp. Ready-Set-Serve Lemon Juice
1/4 C honey
2 tsp. Markon First Crop Thyme
1 tsp. kosher salt
1/4 tsp. ground black pepper
4 8-oz. salmon fillets, deboned
2 Tbsp. olive oil
Salt and freshly cracked black pepper, to taste for fish
Preheat oven to 400 degrees F/204 degrees C.
Heat onions and garlic in a saucepan until they start to brown; add 1/2 cup blueberries, lemon juice, honey, thyme, salt, and pepper. Stir until berries begin to pop and sauce thickens.
Rub salmon halves with oil, then season with salt and pepper. Sear salmon pieces in a hot pan until a brown crust forms on one side (approximately two minutes); flip and brush seared sides with glaze. Put pan in a 400-degree oven for another six to eight minutes (to your preferred degree of doneness).
Remove from oven and brush fish with more glaze, plate, then drizzle with remaining fruit in sauce. Garnish with thyme and edible petals.
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