Wild Blueberry Salmon
Did you know that it's just as essential to eat foods high in potassium as it is to eat foods low in sodium to combat high blood pressure? This recipe has a 10:1 potassium to sodium ratio and omega-3 fats to keep your vascular smooth and flexible!
1 pound wild salmon, fresh or thawed
1 tablespoon extra-virgin olive oil or ghee
¼ cup shallots, diced
2 cloves garlic, minced
1 ¼ cups fresh or frozen blueberries
1 tablespoon balsamic vinegar
1 tablespoon raw, local honey
Handful of fresh basil, roughly chopped
1. Preheat oven to 350°F. Place salmon on a baking sheet and place in oven; check at 7 minutes. Salmon is done when it "bounces back" or flakes when gentle pressure is applied.
2. Meanwhile, in a small saute pan, heat oil at medium heat. Add shallots and garlic and sauté until soft; about 3-5 minutes.
3. Add blueberries, vinegar, basil and honey. Warm through, stirring occasionally. If using fresh blueberries, add 3-4 tablespoons water. Continue for a few more minutes until berries are soft and basil aromatic.
4. Transfer saute to blender or food processor and blend. Pour over salmon fillets.
Time-Saver Tool Tips
-Use an immersion blender to puree the sauce (instead of a blender) and replace the saute pan with a saucepan.
-Dirty Dozen™ Ingredients: blueberries
-Experiment with other fruits such as strawberries and pineapple! If you do, switch up the vinegar to something lighter like white wine or rice vinegars.