Celebrate Alaskan summer abundance with this simple and colorful recipe. The sweet flavor of blueberries pairs perfectly with the rich taste of wild salmon and thyme. Extra burberry glaze can be stored in the fridge for up to three weeks and be used for an accompanying side salad or added to olive oil for a bread dip.
4, 6oz portions of Sena Sea wild caught Alaskan salmon
1/2 Cup fresh blueberries
1/3 Cup balsamic vinegar
3 Tbs olive oil
4 Tbs sugar
Salt and pepper
2 Tbs butter
Place blueberries in a saucepan and add just enough water to cover. Heat on high for 15 minutes allowing the mixture to boil. Add several pinches of the fresh thyme, sugar and a tsp each of salt and black pepper. Remove from heat and allow to cool. Pour the mixture into a blender or food processor and add balsamic vinegar and olive oil. Pulse until blueberries are well combined.
Heat butter in a cast iron pan over medium high heat. Place salmon portions flesh side down and cook for one minute to form a golder layer. Flip onto the skin side of the fish and cover the portions with the blueberry balsamic mixture. Squeeze half of the lemon over the salmon, cover and let cook on high for 9 minutes. Fish should be opaque when fully cooked. To serve, plate with remaining lemon slices and sprigs of fresh thyme.
Recipe by Kinsey Justa. Kinsey is a sustainable seafood advocate that lives and works in Alaska. For more inspiration, you can find her on instagram @ironandpearls.