Salmon with Blueberry Sauce
Blueberries get cooked down with some balsamic vinegar, chicken stock and honey, and they make a perfect tangy sauce for this delicate omega-3 rich fish.
Ingredients
- 3/4 cup chicken stock
- 1/4 cup balsamic vinegar
- 1/4 cup orange juice
- 1 teaspoon honey
- 1 cup fresh blueberries
- 2 teaspoons chopped fresh chives
- 4 6 ounce salmon steaks
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Pour chicken stock, vinegar, orange juice, and honey into a
saucepan. Bring to a boil over high heat, then reduce heat to medium. - Stir in the blueberries and keep warm over low heat.
- Preheat oven to 400 degrees. Season salmon on both sides with salt and pepper.
- Bake until the fish flakes easily with a fork, about 10 minutes (or until the internal temperature reaches 145 degrees). Serve with blueberry sauce. Top with chives.
Notes
Make sure you really reduce the vinegar mixture down before adding the blueberries. If not, the sauce will be way too tangy and will overpower the fish.