SALMON WITH AGRODOLCE BLUEBERRIES

Salmon With Agrodolce Blueberries image

Here, I paired fillets with a seasonal treat: fresh local blueberries. The berries would have been cloying with the fish by themselves, so I simmered them with white wine and vinegar, creating a sweet-and-sour sauce inspired by Italian agrodolce. The bracing blueberry agrodolce would have worked wonderfully on other fish, especially oily ones like mackerel and swordfish. I could also see spooning it over boneless chicken thighs before roasting, or pairing it with meaty pork tenderloin or chops that have just come off the grill in all their smoky glory.

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 45m

Yield 6 servings

Number Of Ingredients 12

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Ingredients

6 (8-ounce) fillets wild king salmon
Sea salt, as needed
Vegetable oil for baking sheet
2 shallots, peeled and very thinly sliced
1 and a half cups white wine
2 tablespoons white wine vinegar
4 springs fresh thyme
2 cinnamon sticks, broken in half
1 and a third cups blueberries
4 tablespoons unsalted butter
2 tablespoons honey
Black pepper

Steps:

Run your fingers over the salmon flesh and pull out any pinbones. Season fish generously with salt and let rest at room temperature while you prepare the sauce.
Heat the oven to 400 degrees. Oil a large baking sheet.
In a medium saucepan over low heat, simmer together shallots, wine, vinegar, thyme, cinnamon and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries, butter and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.
Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 49 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 5 grams, Sodium 826 milligrams, Sugar 10 grams, TransFat 0 grams