Salmon with Blueberry Compote
Servings: 4
Ingredients
Savory Blueberry Compote
- 2 tablespoons unsalted butter
- 1 medium pear peeled, cored, finely chopped
- 1/4 cup finely chopped shallots
- 1/4 cup blueberries
- 3 tablespoons white wine vinegar
- 1 teaspoon sugar or Swerve for sugar free
- 1/8 teaspoon ground cinnamon
- 1 tablespoon extra virgin olive oil
Salmon
- 4 salmon filets
Instructions
Compote Instructions
- Heat 2 tablespoons butter in medium pan. Add shallots, pear and blueberries until cooked through about one minute.
- Add white vinegar, sweetener, cinnamon, dash salt. Bring to boil, reduce heat to low, continue to cook for about 6-8 minutes, and mash to make a compote consistency.
Salmon Instructions
- Preheat oven to 350 degrees F. (180 C).
- Dry salmon with paper towels. Take out of fridge 30 minutes in advance if you have the time. Season with salt and pepper.
- Add a small amount of oil to a pre-heated frying pan.
- Add salmon steaks skin side down, and cook on medium for 4-5 minutes. Salmon should easily release to turn over.
- Place pan in oven for another 3-4 minutes.
- Serve with compote.