one skillet blueberry braised salmon
Don't worry, this beauty of a dinner isn't nearly as hard as swimming upstream.
Ingredients
- 1 1/2 lb salmon
- 1/3 cup all purpose flour
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 4 tbsp butter, divided
- 1 tbsp fresh oregano
- 2 cloves garlic, minced
- 1 cup dry white wine
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 cup vegetable or seafood broth
- 1/4 cup fresh lemon juice
- 2 cups fresh blueberries
- fresh basil and/or oregano, to serve
Instructions
- Pat the salmon filets very dry and place onto a cutting board or plate.
- On a shallow plate, toss together the flour, smoked paprika, garlic and onion powders, oregano, and a heavy pinch each of salt and pepper.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Dredge both sides of each salmon filet in the flour mixture, gently shaking off excess. Immediately add to the pan. Cook 4-5 minutes per side until golden and crispy. Move to a plate and set aside.
- Melt the remaining 2 tablespoons of butter in the same skillet, then toss in the oregano and garlic and saute until fragrant, about 30-60 seconds.
- Pour in the white wine and simmer until reduced by half, about 2-3 minutes, then stir in the honey, balsamic, broth, and blueberries. Simmer 5 minutes, or until the blueberries begin to burst and the sauce turns a vivid violet color. Stir in the lemon juice and add a shake each of salt and pepper, to taste.
- Nestle the salmon filets back into the sauce and heat until warmed through. Spoon the sauce over the salmon as it bathes.
- Serve with fresh basil or oregano, over mashed potatoes, steamed rice, or polenta.