Paleo Sweet Glazed Salmon (AIP Friendly)

As the mornings grow cooler, and the nights come sooner, it seems that summer is becoming more and more of a distant memory. Though squash, corn, and pumpkins are all the craze at most orchards, my Nanny and I were still able to pick some of the season's last blueberries just the other weekend.  Because using seasonal and locally sourced ingredients is one aspect of cooking that I like to embrace, I decided to skip the desserts and make instead a savory dish that featured the bowl of blueberries sitting on our kitchen counter yet again. 
After seeing my Chinese allergist and immunologist last Saturday, my mother and I stopped by Whole Foods to pick up some meal essentials. Though my family has been blessed with the ability to eat fish caught and frozen from the summer prior,  this year's bite was anything but great. Sadly, we definitely have done more "fishing" than actual "catching." Therefore, with organic fish thawed and ready for eating, I decided to make my own spin on the usual "glazed" recipe.  We paired it with salmon, however, my parents and I both decided it would be equally delicious on top of roasted turkey, lamb, and especially duck.  Blueberries as a savory dish may seem "weird" to those with immature tastebuds, however, it is these different flavor combinations that tantalize and grow our palates the most.  Once your mouth becomes more adventurous, I can promise you that eating becomes significantly more fun and exciting. 

Blueberry Balsamic Glazed Salmon 

Print Recipe 

(Serves 3) 

Ingredients

• 3, 6-8 oz salmon fillets 
• 3/4 cup fresh blueberries *frozen and thawed will also work
• 1/2 cup organic balsamic vinegar
• 1 tbsp Eden's brown mustard (honey mustard will also work) *Omit if AIP 
• 1/4 tsp salt
• 1 tbsp pure maple syrup
• Olive oil
• Fresh rosemary 
• 1-2 tsp lemon juice (optional)

Process

• In a small pot over medium heat, bring blueberries, vinegar, and mustard to a boil.
• Once boiling, turn flame to medium-low, add maple syrup and salt, and let cook for 5-7 minutes, stirring frequently.
• When the sauce has reduced, let rest for a few minutes. *If you sauce has reduced too much, now is the time to whisk in the lemon juice until fully incorporated. 
• Divide the finished mixture into two separate ramekins and set aside.
• Preheat oven to 350 degrees. 
• Grease a medium sized, shallow baking dish lightly with olive oil.
• Place salmon skin side down and brush 1/2 of the sauce of the fillets.
• Either cover and let the fish marinate for 1 hour, or simply bake right away for 10 minutes.
• Plate immediately and serve with sprigs of rosemary and extra blueberry sauce.  

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Exodus 33:14 "And He said, 'My Presence will go with you, and I will give you rest."