Salmon With Mixed Berry Reduction Recipes

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SALMON WITH MIXED BERRY REDUCTION



Salmon With Mixed Berry Reduction image

Grilled salmon with a berry sauce. Fresh, easy, and delicious! Goes well with wild rice, baked sweet potatoes, or the like.

Provided by Da Huz

Categories     Berries

Time 35m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 6

1 lb salmon fillet
2 tablespoons olive oil
1/2 teaspoon salt
1 cup strawberry (fresh or frozen)
1 cup blueberries (fresh or frozen)
1 cup blackberry (fresh or frozen)

Steps:

  • Place berries in a small saucepan and heat on medium-low heat. Crush berries with a spoon (or potato masher) to release juices. Cook until the liquid reduces by half (about 1/2 hour), stirring often enough to keep from burning.
  • You can add 1 tsp sugar to the sauce if you want to, but it isn't necessary.
  • Meanwhile, salt the non-skin side of the salmon fillets and then baste with olive oil. Grill on low heat until meat flakes easily.
  • Serve hot with reduction sauce spooned over meat.

Nutrition Facts : Calories 252.1, Fat 12.2, SaturatedFat 1.9, Cholesterol 52.3, Sodium 377.2, Carbohydrate 11.6, Fiber 3.5, Sugar 7.2, Protein 24.3

SALMON WITH AGRODOLCE BLUEBERRIES



Salmon With Agrodolce Blueberries image

Here, I paired fillets with a seasonal treat: fresh local blueberries. The berries would have been cloying with the fish by themselves, so I simmered them with white wine and vinegar, creating a sweet-and-sour sauce inspired by Italian agrodolce. The bracing blueberry agrodolce would have worked wonderfully on other fish, especially oily ones like mackerel and swordfish. I could also see spooning it over boneless chicken thighs before roasting, or pairing it with meaty pork tenderloin or chops that have just come off the grill in all their smoky glory.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 45m

Yield 6 servings

Number Of Ingredients 12

6 (8-ounce) fillets wild king salmon
Sea salt, as needed
Vegetable oil for baking sheet
2 shallots, peeled and very thinly sliced
1 and a half cups white wine
2 tablespoons white wine vinegar
4 springs fresh thyme
2 cinnamon sticks, broken in half
1 and a third cups blueberries
4 tablespoons unsalted butter
2 tablespoons honey
Black pepper

Steps:

  • Run your fingers over the salmon flesh and pull out any pinbones. Season fish generously with salt and let rest at room temperature while you prepare the sauce.
  • Heat the oven to 400 degrees. Oil a large baking sheet.
  • In a medium saucepan over low heat, simmer together shallots, wine, vinegar, thyme, cinnamon and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries, butter and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.
  • Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 49 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 5 grams, Sodium 826 milligrams, Sugar 10 grams, TransFat 0 grams

MUSTARD-ROASTED SALMON WITH LINGONBERRY SAUCE



Mustard-Roasted Salmon with Lingonberry Sauce image

Categories     Mustard     Roast     Quick & Easy     Dinner     Salmon     Spring     Lingonberry     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 6

2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted, divided
2 6-ounce salmon fillets
2 tablespoons chopped shallots
2 tablespoons lingonberry preserves
2 tablespoons raspberry vinegar

Steps:

  • Preheat oven to 450°F. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish. Oil small rimmed baking sheet and place salmon on sheet, skin side down. Sprinkle salmon with salt. Spread top of salmon with mustard mixture and season generously with pepper. Bake until salmon is cooked through and mustard browns, about 10 minutes.
  • Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and sauté 2 minutes. Add preserves and vinegar; stir until preserves melt and mixture is smooth. Bring to simmer. Season sauce to taste with salt and pepper.
  • Spoon sauce over fish and serve.

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