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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Baked Salmon with Blueberry Sauce Recipe

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This recipe for Baked Salmon with Blueberry Sauce is from Stamm Dental Wellness Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For Salmon:
1 large wild salmon fillet, skin on
2 tsp coconut oil
sea salt and fresh-cracked pepper to taste

For Sauce:
1½ cups frozen blueberries (fresh is fine if in season and ripe)
¼ cup aged balsamic vinegar
Juice and zest of 1 lemon
1 tsp fresh thyme, minced
½ cup coconut milk
½ cup water
1 tsp pure vanilla extract
¼ cup coconut oil
1 tbsp. arrowroot flour + 2 tbsp. water (optional)
sea salt and fresh-cracked pepper to taste

Directions:
Directions:
1. Prepare the salmon: Preheat oven to 400ºF and line a baking tray with foil or set an outdorr grill to medium high and cover grill with aluminum foil. In a small bowl, mix coconut oil, salt, and pepper. Brush over salmon and let marinate.

2. Make the sauce: In a small saucepan, place the blueberries, vinegar, lemon zest and juice, thyme, coconut milk, water, and vanilla extract. Bring to boil and then reduce to a simmer. Continue to simmer for about 25 minutes or until reduced by half. Add in the coconutoil and cook 5 more minutes. If sauce is not thick enough, mix the arrowroot and water and add to sauce. Bring back to a boil and cook 1-2 minutes. Season with salt and pepper.

3. While sauce is cooking, place the salmon in the oven or on the grill and cook 20-30 minutes or until desired doneness. I like mine a little undercooked so not as dry.

4. Pour sauce over salmon and serve.

Personal Notes:
Personal Notes:
I usually pair this with some rice and serve it on top of sauteed greens. My favorite is rainbow chard.

 

 

 

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