One of my favorite meals is any kind of salmon with rice. Adding a glaze to a salmon gives it a sweet and savory flavor. The flavor of blueberries are very subtle, but one of the few fruits available on a Keto diet. Blackberries and raspberries work well as a replacement for blueberries, depending on your preferences and what you have on hand.
Ingredients
1 large salmon filet
Salt and pepper
1 pint blueberries
1 Tbsp. lemon juice
2 Tbsp. water
1 tsp. ginger
2 Tbsp. butter
Instructions
Preheat the oven to 350 degrees. Remove the skin from the salmon. Season the salmon with salt and pepper on both sides.
In a small saucepan, combine the blueberries, lemon juice, water and ginger. Cook on medium until the blueberries burst open and are soft. Bring to a boil then remove from the heat to cool slightly.
Strain the blueberries through a mesh strainer into a bowl. Try to render as much of the glaze as possible. Transfer the blueberry glaze back to the saucepan. Heat to a boil. As soon as it starts to boil, turn down the heat to medium-low. Add the butter and stir until silky and slightly thickened. Set aside. Generously brush on the salmon on both sides with the blueberry glaze. Place the salmon in the oven and bake for 15 minutes. Remove and brush again with the glaze. Bake 15 minutes longer or until the salmon flakes easily with a fork.
Remove the salmon from the oven and serve with extra blueberry glaze on top or on the side. On this day, I served the salmon with a little bit of tartar sauce because I like it, some Lemony Brussel Sprouts and some starch-resistant rice.
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