Fish and SeafoodLeslie FangmanSalad, fish, salmon, healthyComment

Blueberry Salmon

Fish and SeafoodLeslie FangmanSalad, fish, salmon, healthyComment
Blueberry Salmon

Blueberry Salmon

  • 1 TBS Olive Oil

  •  1 cup Blueberries

  • 1 Fresno Chili, diced (optional)

  • 1 cup White Wine

  • Salmon Filet

  •  Rice or Salad

 

Salt and pepper the salmon filet and set aside.  Heat oil in a saucepan over med-high heat.  Add the blueberries and Fresno chili. Cook until blueberries wilt and chilis are soft, about 7-10 minutes.  Add 1 cup of white wine to deglaze the pan. Let cook for another 10 minutes until the sauce starts to get thick.  Turn the heat down to medium. Add the Salmon, skin side down.  Spoon the sauce over the fish constantly, poaching the fish with the sauce for 5-8 minutes, depending on the thickness of the filet.  You want the fish almost cooked through, then cover the fish. Turn down the heat to low for another 5 minutes, then shut off the heat and let rest while you make the rice or salad.