I was really hoping to make a rhubarb salmon tonight, but I haven’t been able to find any good, fresh rhubarb in any of the stores. Apparently, it’s not good quality this year and what the stores can get is very expensive. Yes, I could use frozen rhubarb, but when making it the star of the dish, I like to use fresh when I can.
That’s ok though because I decided to make this blueberry salmon instead. We are right in peak blueberry season in the Northeast, so they are juicy and bursting with flavor. Blueberries and salmon do sound like an odd pairing, but they really do complement each other perfectly.
And, the blueberries gives the salmon just enough sweetness for my girls to gobble it up! Brain food win!
Blueberry Balsamic Glazed Salmon
- 1/2 cup fresh blueberries
- 5-6 sprigs of fresh thyme
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 2 teaspoon lemon juice
- 1/2 teaspoon salt, divided
- 4 (4-5 oz.) salmon filets
- 1/4 teaspoon freshly ground black pepper
- In a small sauce pot, add the blueberries, thyme, honey, balsamic vinegar, lemon juice, and 1/4 teaspoon of salt. Place over medium heat. Boil for 15 minutes, stirring occasionally. The blueberries will release their juices. The sauce will reduce and thicken.
- In the meantime, place an oven rack 6 inches from the broiler. Preheat oven broiler to high and line a baking sheet with aluminum foil.
- Pat salmon filets dry with paper towels. Sprinkle both sides of the fish with a pinch of salt and pepper. Place the fish skin side down on the baking sheet. Brush a thin layer of the blueberry glaze onto the salmon. Place the fish under the broiler for three minutes. Brush an additional thin layer of glaze on the fish. Place back under the broiler for an additional 3-5 minutes. Once cooked, the salmon should flake when pressed with a fork, but not be dry. Enjoy immediately!