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

Ingredients

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

Instructions

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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