The Wine Camp Blog

Wild Salmon with Blueberry Marinade
1 pound of wild salmon

Marinade
1/2 cup fresh or frozen blueberries
1 clove garlic, minced
1 tsp grated fresh ginger
1/4 cup finely chopped onion or shallot
Generous squeeze of fresh lemon juice
2 Tbsp balsamic vinegar
2 Tbsp roughly chopped fresh basil
Salt and pepper

Place salmon on baking sheet.

Add all marinade ingredients to small saucepan and heat over medium until blueberries have popped. Allow to simmer for a few minutes.

Remove from heat and let cool slightly. Pour mixture into blender and puree.

Spread a thin layer of the marinade over the salmon - you don’t want to mask the flavor of the salmon just enhance it.

Bake at 500 F for about 10 - 15 minutes depending on how thick the fillet and how well done you prefer your fish. I prefer that the salmon seem a little uncooked in the very center.

Slice the salmon into serving pieces and dollop with a bit of the remaining marinade.

Fresh Wild Salmon Painting the Salmon Salmon with Blueberry Marinade

From the:

Culinary Fool: Spring Salmon.

Potato Pancake Halibut and Arugula Salad

serves 4
1 shallot chopped
2 tsp coarse salt
1 tbsp cracked pepper
1 tsp chopped dried thyme
1 garlic clove, finely chopped
1 bay leaf, crumbled
2 tbsp olive oil
Four 6 oz halibut fillets
Potato Pancakes:
2 medium potatoes shredded
1 slightly beaten eggs
1 cloves garlic, finely minced
1/2 teaspoon salt
2 tablespoons cooking oil
1 cup onion chopped
Mix all ingredients together, pan fry in oil 3-4 minutes per side until golden brown. Makes 4 nice potato pancakes.
Arugula Salad:
1 bunch arugula
1 tbsp red wine vinegar
1/4 tsp Dijon mustard
3 tbsp olive oil
Salt and freshly ground pepper
Combine shallot, salt, pepper, thyme, garlic, bay leaf and 1 tbsp olive oil. Spread over fish and marinate for 30 minutes. To make salad, place arugula in a bowl. Whisk together vinegar, mustard and olive oil. Season with salt and pepper. Toss dressing with arugula. Place on four individual plates. Heat remaining olive oil in a skillet on medium heat. Add fish, skin side down. Sauté for 2 minutes, cover with lid, reduce heat to medium-low and cook 8 minutes longer or until fish is firm to the touch and white juices are beginning to appear. Remove skin and place fish on top of potato pancake and arugula salad on serving plates.

From:

Sara’s Kitchen.