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
