Salmon With Agrodolce Blueberries

Ingredients

• 6 (8-ounce) fillets wild king salmon
• Sea salt, as needed
• Vegetable oil for baking sheet
• 2 shallots, peeled and very thinly sliced
• 1 and a half cups white wine
• 2 tablespoons white wine vinegar
• 4 springs fresh thyme
• 2 cinnamon sticks, broken in half
• 1 and a third cups blueberries
• 4 tablespoons unsalted butter
• 2 tablespoons honey
• Black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    638 calories; 38 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 9 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 47 grams protein; 145 milligrams cholesterol; 692 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Run your fingers over the salmon flesh and pull out any pinbones. Season fish generously with salt and let rest at room temperature while you prepare the sauce.
2. Heat the oven to 400 degrees. Oil a large baking sheet.
3. In a medium saucepan over low heat, simmer together shallots, wine, vinegar, thyme, cinnamon and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries, butter and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.
4. Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.

45 minutes