Think fresh blueberries are only good for desserts? Try this sweet and tangy sauce to bring out the flavours in this delicious savoury salmon dish.
By Australian Blueberries
1 tsp Olive Oil
300 g Salmon, skin on
1 Tbs Butter, melted
1 tsp Brown Sugar
0.5 tsp Paprika
0.3 cups Balsamic Vinegar
0.5 cups Blueberry, fresh
1 Tbs Maple Syrup
1 Tbs Butter, *extra
4 cups Green Bean, julienned
0.5 tsp Salt
1 dash Olive Oil, *to taste, *to decorate
0.5 cups Pomegranate Seed
1 handful Dill, *to taste, chopped, fresh
Preheat oven to 180C. Prepare a tray with baking paper.
Salmon: Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3 minutes until crisp. Remove from pan and place skin side down onto prepared tray.
Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika. Place the salmon in the oven for 15 minutes for medium-cooked fish.
In the meantime, bring a medium-sized saucepan to the boil. Using a slotted spoon, carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water. Drain, then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill. Remove fish from oven and set aside.
Sauce: Meanwhile, place a small saucepan over a medium heat. Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.
Cook for another minute, stir in the tablespoon of butter and serve over salmon.