Salmon with a Bourbon-Blueberry Reduction Sauce

Salmon cooked in a Bourbon Blueberry Reduction Sauce

 The perfect blend of savory and sweet, with crispy seared salmon fillets draped in a rich, tangy sauce made from fresh blueberries and a splash of bourbon. Ideal for a weeknight dinner . This dish is both simple to make and bursting with flavor. As the bourbon cooks off,  it will leave behind a delicate rich flavor. 

Tip: You can also reduce the amount or substitute with apple juice for a non-alcoholic version.

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Salmon:https://amzn.to/4ecVDvv

Olive Oil:https://amzn.to/3BcxA1d

Fresh Blueberries:https://amzn.to/4egYvrk

Honey: https://amzn.to/3Bg4NIX

Garlic:https://amzn.to/3XEI0ho

Shallots:https://amzn.to/3MXzAwW

Lemon:https://amzn.to/3XSIqlC

Paprika: https://amzn.to/4ezp1M5

Vanilla Gelato:https://amzn.to/3ZuzILL

Cooking pan:https://amzn.to/4dfu17B

Wooden Spoons:https://amzn.to/47BbLV8

Plates:https://amzn.to/3XSAYqC

Cutlery: https://amzn.to/4dhx1Ac

Cloth Napkins: https://amzn.to/4ezoHwR

 Prep and cook time in under 20 minutes.

  feeds 2-4 people

Ingredients:

For the Salmon:

• 2-4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp paprika
• Fresh lemon wedges (for serving)

For the Bourbon Blueberry Reduction Sauce:

• 1 cup fresh or frozen blueberries ( rinsed and pat dry)
• ¼ cup bourbon any brand will serve well
• 2 tbsp balsamic vinegar
• 1 tbsp honey 
• 1 tbsp fresh lemon juice
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• 1 tsp fresh thyme (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Salmon:
   • Preheat the oven to 400°F (200°C).
   • Season salmon fillets with olive oil, salt, pepper, garlic powder, and paprika.
   • Heat a large oven-safe skillet over medium-high heat. Sear the salmon fillets skin-side down for about 3-4 minutes, until the skin is crispy.
   • Transfer the skillet to the oven and roast for an additional 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
2. Make the Bourbon Blueberry Reduction:
   • While the salmon is cooking, heat a medium saucepan over medium heat. Add a small amount of oil and sauté the shallots and garlic for about 2 minutes until soft and fragrant.
   • Add the blueberries, bourbon, balsamic vinegar, honey, lemon juice, and thyme (if using). Stir to combine.
   • Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the blueberries break down.
   • Season with salt and pepper to taste, and adjust sweetness with more honey or lemon juice if needed.
3. Serve:
   • Once the salmon is ready, plate the fillets and spoon the bourbon blueberry reduction sauce over top of the salmon.
   • Serve with fresh lemon wedges and your choice of sides, such as roasted vegetables or wild rice.

Tips:

• Use any left over reduction sauce for dessert. Pour over a scoop of vanilla gelato/ice cream.
• For a spicier kick, add a tsp of cayenne pepper to the sauce.

Enjoy!