Salmon with blueberry sauce

Sweet and sour condiment a perfect match for fish!

A friend who loves fish as much as I do once prepared a dish similar to this for me, explaining that the sauce’s unique flavour profile is an homage to the classic Italian agrodolce – a reduced sweet and sour sauce (agro=sour; dolce=sweet). While I only jotted down a few notes after the meal so I could remember the flavours, I think this recipe is a good representation of that most memorable meal. Note that you can grill or air fry the salmon if you prefer and the same sauce would be delightful on grilled pork or chicken as well.

Ingredients

• Four (6-ounce) boneless, skinless salmon fillets
• Vegetable oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons (42 g) butter, divided
• 1 large shallot, minced
• 1 clove garlic, minced
• 1 cup (250 mL) white wine
• 4 teaspoons (20 mL) rice wine vinegar
• 3 sprigs fresh thyme
• 1 cinnamon stick
• 1 cup (148 g) blueberries (fresh or frozen)
• 4 teaspoons (20 mL) maple syrup or honey

Method

• Check salmon for bones and remove any you can feel with your fingers. Lightly oil both sides of the fish and sprinkle with salt and pepper then place on a parchment-lined baking sheet and set aside.
• Preheat oven to 400F.
• While oven heats, make the sauce. Place a medium-sized saucepan over medium heat. Melt 1 tablespoon (14 g) of the butter and add the shallots and garlic. Sauté for 2 minutes, stirring often.
• Add the wine, vinegar, thyme, cinnamon, blueberries and maple syrup. Bring to a boil then reduce heat and simmer uncovered, stirring occasionally, until the liquid has reduced and is mostly evaporated (about 15 minutes), creating a sauce of jam-like consistency but still pourable.
• Stir in the remaining 2 tablespoons (28 g) of butter until well blended. Taste and adjust seasoning if desired. Remove pot from heat; cover to keep warm.
• Bake salmon until cooked to desired level of doneness (I like it still a little opaque in the centre; about 145F with an instant read thermometer). Cooking time will vary with the thickness of the salmon.
• To serve, plate salmon and spoon berry sauce over top, discarding thyme sprigs and cinnamon stick.

Serves 4.