Blueberry and Balsamic Glazed Salmon with Crispy Bacon Kale and Honey Goat Cheese Beets

Blueberry and Balsamic Glazed Salmon with Crispy Bacon Kale and Honey Goat Cheese Beets

Prep Time: 10 minutes | Total Time: 1/2 hour | Servings: 4

Ingredients

Directions

  1. To prepare the sauce, combine blueberry spread, vinegar, and lemon juice in a small saucepan. Bring to a boil and then reduce heat.
  2. Simmer over low heat for 4-5 minutes until the sauce reduces and thickens. Since the spread is already thickened, you don’t need to heat this for too long.
  3. Season the salmon with salt and pepper.
  4. Heat pan over medium high heat.
  5. Add oil and butter and let heat.
  6. Place salmon in hot oil, skin-side down. Cover the pan until the salmon flesh turns pink and is just cooked.
  7. Remove the salmon and place skin side up onto a cutting board or butcher block. With a knife, carefully remove the skin from each salmon steak.
  8. Place the skin back into the frying pan and on medium high heat, fry both sides of the skin until golden brown. Let dry on a paper towel to soak up any excess oil.
  9. Place salmon on a plate and drizzle with blueberry balsamic sauce. Sprinkle crushed salmon skin on top for added texture.

† Recipe tested and developed by Amy Kimoto-Kahn. Visit Amy’s blog, Easy Peasy Japanesye. Follow her on Twitter. Watch her prepare more recipes on YouTube.

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