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Spring Salmon

For some reason I haven’t been eating that much fish lately.  This is very unlike me!  But this weekend I suddenly had to have salmon – beautiful, fresh, wild salmon.  I made my way to Pike Place to get the first of the spring fillets. 
Once I had the fish at home I knew exactly how I wanted to prepare it.  I’m going to give you an extremely loosey-goosey recipe.  Extremely!  So be prepared to used your eyes, tongue and personal preference to pull this one together! 
Wild Salmon with Blueberry Marinade
1 pound of wild salmon
1/2 cup fresh or frozen blueberries
1 clove garlic, minced
1 tsp grated fresh ginger
1/4 cup finely chopped onion or shallot
Generous squeeze of fresh lemon juice
2 Tbsp balsamic vinegar
2 Tbsp roughly chopped fresh basil
Salt and pepper
Place salmon on baking sheet.
Add all marinade ingredients to small saucepan and heat over medium until blueberries have popped.  Allow to simmer for a few minutes. 
Remove from heat and let cool slightly.  Pour mixture into blender and puree. 
Spread a thin layer of the marinade over the salmon – you don’t want to mask the flavor of the salmon just enhance it. 
Bake at 500 F for about 10 – 15 minutes depending on how thick the fillet and how well done you prefer your fish.  I prefer that the salmon seem a little uncooked in the very center. 
Slice the salmon into serving pieces and dollop with a bit of the remaining marinade. 
  1. john permalink
    12-May-2006 8:58 pm

    So… Any recommendations on what to do with the extra blueberry stuff?

  2. Culinary permalink
    13-May-2006 5:39 am

    Depending on who\’s eating with me, I don\’t always have tons of it leftover.  However, since at this point it\’s basically a cooked jam, you can store it in the fridge for a month or so and use it with salmon again.  (It will thicken when cold but if you warm it again it will thin out.) 
    Other than that, you can use it on crostini or crackers on top of a little cream cheese or soft chevre; it would also complement something like grilled flank steak.  I\’d marinate the flank steak in a fairly simple mix of wine, olive oil and garlic, grill it and then use the blueberry marinade at the final presentation. 
    ~ B

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