Lemon-blueberry Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   In a pot of salted boiling water, add the fingerling potatoes. Cook for about 15-20 minutes until tender. Drain, let cool, and slice in half.

2. 2

   Sauté the Vegetables

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and sauté until translucent, about 5 minutes. Add the fingerling potatoes and cook until golden brown, about 5-7 minutes. Season with salt and pepper.

3. 3

   Prepare the Blueberry Reduction

   In a saucepan, combine the blueberry port wine and fresh blueberries. Bring to a simmer and reduce by half, stirring occasionally until thickened, about 10 minutes.

4. 4

   Cook the Salmon

   Season the salmon fillets with salt, pepper, and lemon zest. In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes. Flip and cook for an additional 3-4 minutes or until cooked through.

5. 5

   Sauté the Broccolini

   In a separate pan, heat the remaining tablespoon of olive oil. Add minced garlic and sauté until fragrant. Add the broccolini and sauté for 4-5 minutes until bright green and tender. Season with salt and fresh herbs.

6. 6

   Prepare the Lemon Crème Fraîche

   In a small bowl, mix the crème fraîche with a little salt, lemon zest, and herbs to taste.

7. 7

   Plate the Dish

   On each plate, create a bed of the sautéed potato and onion mixture. Top with the salmon fillet, drizzle the blueberry reduction over the salmon, and serve with the garlic and herb broccolini on the side. Add a dollop of lemon crème fraîche to each plate.