Salmon with Warm Blueberry Vinaigrette

by Anne Bennett on June 30, 2016

Salmon

Don’t do what I did here and pour on too much sauce. Drizzle on a small amount, top with some blueberries, and serve the rest of the sauce in a small jar at the table.

This salmon dish appeared in last week’s Weekly handout at Weight Watcher meetings.  It’s a good choice for summer, as wild salmon is available right now and fresh blueberries are plentiful. While the recipe sounds like it might be sweet, it really isn’t overly so. Sautéed shallots, balsamic vinegar, rosemary and salt balance the sweetness of the fruit.

Think of this sweet/savory sauce as a good counterpart to what many people think of as salmon’s strong flavor. I, for one, am not always on the salmon bandwagon unless it’s fresh and not very fishy. Wild salmon fits the bill; I’ve cooked salmon twice this week, both times with tangy blueberry sauce.

The Weight Watchers recipe calls for preheating the oven to 400 degrees F and roasting for 8 to 12 minutes. My salmon wasn’t completely cooked in 12 minutes. Google to the rescue — most roast salmon recipes call for cranking the oven up to at least 425 degrees F, which is what I did the second time I made this and it worked much better. Test for doneness by flaking the thickest part with a fork. Then dig in!

anne & salmon1 tsp. unsalted butter
1 large shallot, minced
1 cup fresh or frozen unsweetened blueberries
2 Tbsp. balsamic vinegar
1 Tbsp. maple syrup
2 Tbsp. water
1 tsp. chopped fresh rosemary
1/4 tsp. salt
Freshly ground black pepper
4 (5-oz.) skinless wild salmon filets
1 Tbsp. chopped chives

You can either grill or roast the salmon. If roasting, preheat oven to 425 degrees F. Line baking sheet with foil and spray with nonstick spray.

Heat butter in a small saucepan over medium heat and add shallot. Cook, stirring constantly, until softened, 1-2 minutes. Stir in blueberries, vinegar, syrup, water, rosemary and salt. Increase heat to medium-high and cook, stirring occasionally and pressing the berries with spatula to crush, until mixture is thickened, about 5 minutes.

Meanwhile, sprinkle salt and pepper over salmon and, if roasting, place on baking sheet. Bake until salmon is just slightly pink at center, 10-12 minutes.*  Alternatively, you can grill the salmon 4 minutes per side.

Spoon blueberry sauce over each serving and sprinkle with chives.

Martha Stewart suggests roasting salmon filets about 10 minutes for each one-inch of thickness.

Yields: 1 filet and 1/4 cup sauce per serving
WW SmartPoints per serving: 5

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{ 1 comment… read it below or add one }

Brenda October 20, 2016 at 8:51 am

I love this recipe and put in recipe builder just now and came out 6 smart points

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