Wild Alaskan King Salmon with Blueberry Sauce
A moist, flakey wild Alaskan King salmon fillet, broiled to perfection with a savory blueberry sauce spooned over the top. Served on a bed of quinoa
Servings: 2 servings
Ingredients
For the Salmon:
- 2 salmon fillets 6 ounces each
- Kosher salt 1 tablespoon per cup of water (see notes)
- granulated sugar 1 teaspoon per cup of water (see notes)
- Salt and pepper
For the Blueberry Sauce:
- 1 pint fresh blueberries divided *see notes, 2 cups
- ¼ cup fresh lemon juice about 1 lemon
- ¼ cup dry white wine
- 1 tablespoon lemon zest
- Pinch salt
- 2 tablespoons thyme leaves
- 1 tablespoon butter
- fresh thyme
- 1 lemon cut into wedges for garnish
Instructions
Preheat the oven to broil:
- Prepare a baking sheet with non-stick oil spray, reserve
For the Salmon:
- Place the salmon in a shallow dish and pour enough brine solution to cover the fish. Cover with plastic wrap and allow to sit for at least 15 minutes. (See the notes below for the brine solution.)
For the Blueberry Sauce:
- Add one-half of the blueberries to a saucepan set over medium heat. Add the lemon juice and white wine and bring to a boil. Reduce the heat to low and simmer while mashing the blueberries slightly to release their juices. Add the lemon zest and a pinch of salt. Continue to cook, reducing the sauce to a slightly thickened consistency. About 5-8 minutes.
- Add the remaining blueberries, gently tossing to coat in the sauce and heating through. Stir in the butter and the thyme leaves. Remove from the heat, cover and keep warm.
To Finish the Salmon:
- Remove the salmon fillets from the brine, rinse under cold water and pat dry with paper towels. Place the salmon on the prepared baking sheet, brush top and sides of the salmon with oil and transfer to the oven at least 4-5 inches from the broiling element.
- Broil 6 minutes for medium doneness and 8 minutes for well done.
- Remove the salmon from the oven and plate, spooning the warm blueberry sauce on each serving. Garnish with the thyme sprigs and lemon wedges.
Notes
- Measure how much cold water you need to cover the fish, then mix salt, sugar and water in proportions of: 1 tablespoon kosher salt and 1 teaspoon sugar per cup of water.
- Thawed frozen blueberries may be substituted
Nutrition
Serving: 1 | Calories: 343kcal | Carbohydrates: 12g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 87mg | Sodium: 340mg | Fiber: 3g | Sugar: 3g
