butter rubbed salmon with blueberry sauce
This is a delicious salmon dish. The blueberry sauce can be frozen and used for scallops, pork chops, or lamb chops.
prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- BLUEBERRY SAUCE
- 2 cups chicken stock
- 1 small onion, halved
- 1 small Fuji apple, cored and cut in half
- 4 sprigs thyme, tied together
- 2 cups blueberries
- 2 teaspoons lemon juice
- 2 tablespoons sugar
- 3 tablespoons butter
- salt and pepper
- LEMON CAPER BUTTER RUB
- 4 tablespoons butter, softened
- 1 teaspoon capers, drained and mashed
- 1 teaspoon packed grated lemon zest
- salt and pepper
- SALMON
- 6 salmon filets
How To Make butter rubbed salmon with blueberry sauce
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Step 1Start the blueberry sauce. Add the chicken stock, onion, apple, and thyme bundle to a pot and bring to a simmer, and simmer for 20 minutes.
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Step 2While that is cooking, mix the softened butter, capers, lemon zest, salt, and pepper together and spread on one side of each salmon piece, and place in the fridge.
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Step 3After the chicken stock has simmered for 20 minutes, remove the onion, apple, and thyme and discard them. Add the blueberries, lemon juice, and sugar.
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Step 4Bring to a boil and reduce to a simmer, and simmer 20 more minutes. Stir in the butter, salt, and pepper.
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Step 5Get a skillet hot on the stove and remove the salmon from the fridge. Put them butter side down in the skillet. Cook about 5 minutes.
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Step 6Spread the remaining butter mixture over the top, then flip the salmon and cook another 5 minutes. Serve with the blueberry sauce.
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