Butter Rubbed Salmon with Savory Blueberry Sauce

blueberry salmon to post

Another excellent recipe from Pure Flavor, by Kurt Beecher Dammeier, this fantastic dish is over-the-top beautiful and rich. The blueberry sauce is lemony and buttery with just a hint of sweet blueberry flavor despite it’s gorgeous purple hue. I use the Lemon-Caper Rub for everyday cooking of almost any type of fish but I save the addition of the blueberry sauce for special occasions.

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1 2-pound salmon fillet, skinned

Lemon-Caper Butter Rub (see below)

Blueberry Sauce (see below)

Cut the salmon fillet into individual servings (or 2-bite sized pieces as I have done here).  Using a basting brush and about half of the butter rub, coat one side of the salmon pieces with the rub.  Refrigerate the salmon for 5 minutes, or until the butter just hardens into a glaze.  Heat a large skillet or griddle over medium high heat.   Lay the salmon pieces, butter rub side down, in the pan and cook until the bottom half of the salmon flesh is opaque, about 3 minutes, brush remaining butter rub over the salmon and flip the pieces,  Cook for another minute or so until the salmon is nearly opaque throughout but still very moist.  Serve hot, topped with blueberry sauce.

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Lemon Caper Butter Rub

4 tablespoons unsalted butter, melted

1 teaspoon capers, drained and mashed

1 teaspoon grated packed lemon zest

1/2 teaspoon garlic powder

1/2 teaspoon dried Italian herb blend

1 tablespoon diced yellow onion

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Whisk all ingredients together…may be prepared up to one week in advance.

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Savory Blueberry Sauce

2 cups low sodium chicken broth

1/2 medium yellow onion

1/2 sweet apple, such as Fuji

3-4 sprigs fresh thyme

2 cups fresh or frozen blueberries

1 1/2 teaspoons freshly squeezed lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons unsalted butter, cut into 1/2 inch pieces

In a small saucepan, bring the chicken stock to a boil, Reduce the heat to medium and add the onion, apple, and thyme,  Simmer for 30 minutes, stirring occasionally, turning over the onion and the apple until the stock is reduced by half.

With a slotted spoon, remove the onion, apple and thyme from the stock and discard.  Add the blueberries and bring to a boil, Reduce the heat to medium low and summer for 20 minutes or until the liquid is reduced to 3/4 cup.

Remove the pan from the heat.  Add the lemon juice, salt, and pepper and stir.  Add the butter and whisk the sauce until the butter is completely melted, about 1 minute, Serve hot.  Sauce can be made up to several days ahead, refrigerated, and gently reheated over low heat before serving.

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3 responses

  1. The fish and the sauce look incredible! We just went blueberry picking last weekend, but we ate all the blueberries now. It will be so great to cook with some freshly picked blueberries with your recipe. Oh well. I will use regular blueberries. I am sure it will still be amazing. :) Thank you!

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