Salmon with Blueberry Sauce
Brenda Gelfand contributes her favorite salmon recipe for this year's Holiday Flavors.
Submitted by Brenda Gelfand
2 fillets wild salmon
Sea salt, necessary to coat the fillets
1 tablespoon mustard
Black pepper, to taste
Garlic powder, to taste
1 tablespoon sesame seeds
2 tablespoon assorted nuts
Sauce
1/2 cup blueberries
1/4 cup strawberry jam
1/4 cup water
1 tangerine, only the peel
Preheat oven to 350 F.
Coat salmon with salt and let fillets rest for 15 minutes. Rinse salmon with cold water until all salt is washed away and dry the salmon with a paper towel. Put salmon on an oven tray with cooking paper. Season with mustard, pepper, garlic powder and sesame seeds. Bake 8 to 12 minutes or until salmon is cooked.
For the sauce, add the blueberries, strawberry jam and water to a small saucepan over medium heat.
Let it cook for 12 minutes, stirring occasionally. Turn off the heat and add the tangerine peel.
Serve the cooked salmon with the sauce, chopped nuts and some sautéed veggies.
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