Sauteed Salmon with Blueberry Balsamic Glaze

 

An awesome Salmon recipe, originally from Giant Eagle Market District, but gone from  their recipe pages (too bad, it's really tasty!).  I've made this several times, and it's delicious.  A few times I substituted Tart cherry juice made from concentrate, and it was even better!!

I haven't made this recently, need to.  Good stuff.

Sauteed Salmon with Blueberry Balsamic Glaze

(From Giant Eagle)

Prep time: 10 min. 

Total time: 20 min. 

Makes: 4 servings

Ingredients:

Pomegranate juice 1/2 cup (or tart cherry juice)

Balsamic vinegar of Modena 1/4 cup

Sugar in the Raw® 1/4 cup

Fresh blueberries 1 cup

Fresh skinless salmon, 1 lb., cut into 4 4-oz. pieces

Olive oil 1 Tbsp.  (EVOO)

Lemon zest 1 tsp.

Kosher salt and cracked black pepper to taste pinch

Directions:

To make the blueberry balsamic glaze: 

- Pour the pomegranate juice (or tart cherry juice), balsamic vinegar, and raw cane sugar 

  into a large sauté pan and heat on high. 

- Cook the mixture for 4-6 minutes, stirring constantly. 

- Once the sauce starts to thicken, add the blueberries, and season with salt and pepper to taste. 

- Cook an additional 2-3 minutes, until the sauce reaches the consistency of maple syrup. 

- Set aside. 

To make the salmon:

- Season the fillets with salt and pepper to taste. 

- Heat the oil in a separate large sauté pan over medium high heat. 

- Place the salmon into the hot oil, skinned side up and cook for 4 minutes. 

- Flip the fish and cook an additional 4 minutes, or until the internal temperature reaches 145°F. 

- Place salmon on a serving dish and top with the blueberry balsamic glaze. 

- Garnish with lemon zest.

Serve this with some steamed broccoli, the glaze works very well with broccoli!

Enjoy!! 

Lorence