Blueberry Balsamic Salmon and Potato Domino Squares

Blueberry week part 2 is a savory blueberry balsamic reduction that is amazing over salmon.  The one side dish of our meal that didn’t have blueberries was our domino potato squares.  Both of these dishes were a first time experiment and a lot of fun.  Since this week is all about blueberries, you can find the potato recipe here, on page 2  Although I got some blueberry vinegar at Canterberry Farms, I decided to use some cheap balsamic vinegar since I’d be reducing it and thickening it so much.

When I made this, I used the dill as a garnish.  But when we started taking a bite of the dill with the sauce and fish, we both realized that the dill MADE the dish.  SO, in the recipe I’m adding chopped dill to the sauce, that’s how I plan to make it next time.  You can totally make this with frozen blueberries, it will just take a little longer for them to soften.  I’ve mentioned before that salmon can be affordable if you eat small portions with lots of cheap sides, or incorporate it into pastas, curries or other one pot dishes.  If you want to know more about sustainable seafood and what salmon to buy (along with one of my favorite salmon recipes!), check out this post.   A good rule of thumb for cooking salmon is to bake for 10 minutes per inch of thickness at 375 degrees.  Depending on whether you prefer your salmon moist or drier, and depending on what a recipe calls for, how long to cook salmon in the oven can vary between 25-45 minutes.  I baked ours for 20 minutes.

Baked Salmon with Blueberry Balsamic Reduction

serves 2


1 salmon fillet the size of a deck of cards
3/4 cup balsamic vinegar (cheap stuff’s okay!)
1/2 cup blueberries
2 Tbs chopped fresh dill (1 tsp dried)
2 sprigs dill


Preheat oven to 375 degrees.  Cut salmon fillet in half and place in a shallow baking dish.  Bake for about 20 minutes or until juices run clear and it flakes easily with a fork.

While salmon is cooking, add vinegar and blueberries to a saucepan.  Bring to boil and then turn heat to low.  Stir and smush berries with a wooden spoon.  Stir occaisionally for 5-10 minutes or until it is thick and reduced in volume.

Stir chopped dill into sauce.  When salmon is done, place on plate, pour half of sauce over each half a fillet.  Garnish each with a sprig of dill.

Approximate cost/serving: A bottle of cheap balsamic vinegar is around $3, holding around 3 cups.  Our berries and dill were cheap because they were local and in season.  The salmon was a $2 portion cut in half.  So it comes out to about $1.60 per serving.

Vegetarian/Gluten Free:   I know some vegetarians eat fish, if you don’t, still make the sauce!  It’s vegan and would be great over vegetables or grilled tofu.  Totally gluten free.

More delicious berry recipes  blueberry ice cream cake berry dinner berries and cream

… and go to page 2 for the potato domino squares!  They’re awesome!

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15 Responses to “Blueberry Balsamic Salmon and Potato Domino Squares”

  1. jenn
    August 19, 2009 at 5:43 pm #

    Ooo…Lovely. I’m saving this. The blulerry balsamic is really calling my name.

  2. Susie
    August 19, 2009 at 7:52 pm #

    I made your parmesan potato bites tonight to go with our cod and Dustin (my child who does not like potatoes) asked me to make them again tomorrow night! They were yummy!

  3. Natasha - 5 Star Foodie
    August 20, 2009 at 6:02 am #

    The salmon looks amazing with blueberry balsamic reduction – fabulous! I love the idea of domino potato squares – very elegant!

  4. Tanya
    August 20, 2009 at 2:57 pm #

    This looks amazing – I would never have thought to try a blueberry reduction with salmon but I’m looking forward to trying it.

  5. Jessica@FoodMayhem
    August 21, 2009 at 9:31 am #

    I freakin’ love the way that looks!

  6. Betsy
    August 21, 2009 at 9:40 am #

    Your potatoes look so good! I wish I had a mandoline so I could make these tonight.

  7. coleen
    August 21, 2009 at 11:08 am #

    Ican’t wait to make these potatoes! If it wasn’t pizza night, these would be made!

  8. Tigertrainer
    August 21, 2009 at 6:04 pm #

    I’m new to cooking- How long would you say to keep the potatoes in the oven? I reckon it is just by sight when the tops are browned?

  9. Heidi
    August 21, 2009 at 9:23 pm #

    Mmm, I love anything made with potatoes! This looks like a perfect side dish.

  10. Gretchen
    August 23, 2009 at 11:20 pm #

    Wow! I just found your site while looking for some healthy recipes. What a great idea for a blog and I loved reading about your thoughts on money saving/nutrition through home cooking! I grew up with this mentality (thanks to my great mom) but somehow lost it along the way. Of course I gained weight and became a lazy cook. So, I am now rediscovering a life of home made and healthy food!
    Thanks for posting all of the great recipes and ideas!


  11. Kevin
    August 24, 2009 at 4:04 am #

    I would not have thought of this combo but I am going to have to try it! Dill and salmon often go hand in hand.

  12. diana
    August 25, 2009 at 9:45 am #

    Susie, I’m so excited Dustin liked them!

    Tigertrainer, I’ll make sure to email you too, but good catch that I forgot the cooking time! It’s been updated, about 30-40 or until the edges are browned and crisp and the inside is tender.

    Gretchen, thanks so much for commenting. I’ve been there too and that’s why I love doing this blog so much. It’s totally possible to eat healthy AND affordably.

    Thanks everyone!

  13. coleen
    September 4, 2009 at 7:26 am #

    I loved the idea of the potatoes. I tried them, but put them on a skewer. That way, I could get as many edges as crispy as I wanted. Of course, I did it on the grill so I could really fan them out! Thanks for the awesome idea!


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