I love salmon. I love salmon so much that I would totally be fine eating it two or three times a week, just with a little salt and pepper, seared on a stove top to get that crunchy exterior. But, sometimes I remind myself that branching out is good, change is good, and new flavors can bring dynamic differences to a favorite standby.
So, last night while I was slicing veggies and Ross was de-skinning the salmon, I decided I’d make a sauce for our fish. And guys, this sauce was so easy – literally just mash it up, put it in a small skillet, and simmer on low/medium-low the entire time the fish cooks. You could do other variations, like strawberries, blackberries or raspberries with balsamic, or maybe a white balsamic vinegar with pineapple or mango – yum! If anyone gets playful with any other flavor profiles, let me know!
Blueberry Balsamic Salmon (serves two)
- 2 salmon fillets
- 1/4 cup balsamic vinegar
- 1/4 cup blueberries (I used frozen wild blueberries)
- 1 teaspoon honey
While you’re cooking the salmon (which you can season with pepper, and a little salt if you’d like), take a small skillet and pour the balsamic vinegar, blueberries and honey into it. If you’re using frozen berries, you don’t have to thaw them out – just turn the heat on high as you start out until the berries are thawed. Once your berries are thawed, take a fork and mash them with the balsamic to blend the berry juice with the vinegar. Let the whole mixture simmer over low while the salmon cooks. Keep an eye on it to make sure you don’t have the heat too hot! The sauce will reduce and get thicker, but if you let it reduce too much you could scorch your pan. Whenever your fish is ready just split the mixture in half and serve half over each fillet! Enjoy!