This dish could easily be served in a fancy uptown restaurant, but is so unbelievably easy to make right at home. It only takes 40 minutes max (less if your salmon is already deskinned). Even my four year old sung it’s praises! This light but comforting meal is just as pleasing to the eye as it is to the taste.
The steps are so simple it didn’t warrant photos. This is nearly impossible to mess up.
Salmon in Blueberry Sauce
This dish could easily be served in a gourmet restaurant, but is unbelievably easy to make right at home.
- 1 Whole Salmon Fillets (or desired servings worth of cut fillets)
- 2 Tbsp. Butter
- 1 Tbsp. Minced Garlic
- 1 Tbsp. Cornstarch
- 2 Tbsp. Lemon Juice (approximately 1/2 a lemon)
- 5 Oz Fresh or Frozen Blueberries
- 2 Tbsp. Sour Cream
- 1/2 Cup Vegetable Broth
- 1 tsp. Fresh Thyme
- 2 Tbsp. Butter
- Salt & Pepper to taste
- Fresh Spinach and/or Brown Rice to serve with (optional)
- Remove skin from the salmon fillets and cut into desired servings.
- Pre-heat the oven to 400 F
- Pat the salmon dry with a cloth, then rub with butter and garlic. Season with salt and pepper.
- In a small bowl whisk together the lemon juice and the cornstarch until well combined.
- Add the lemon juice mixture, sour cream, broth and blueberries to a sauce pan.
- Bring the sauce to a gentle boil and add the thyme, salt and pepper.
- Reduce the heat to low and simmer for 20-30 minutes, until the sauced is reduced by half.
- Once the sauce is almost ready, place the salmon fillets on a lined baking sheet and cook for 8-10 minutes or until cooked through (but not over cooked). The salmon should be flakey but still spring back slightly when pushed on with one finger.
- Right before serving, stir the remaining 2 Tbsp. of butter into the blueberry sauce until fully melted and well combined.
- Serve over spinach and brown rice, or your preferred sides.
- If using fresh blueberries you will want to smash 1/3 of them as they cook.
- Searing the salmon on each side before baking isn’t required but will make it look prettier.