Blueberry Citrus Salmon
Active Time: 10 minutes
Total Time: 30 minutes
6 servings
- Rectangular Mold
- Medium Perforated Baking Sheet
- EVOO
- FRENCH PANTRY Traditional White Vinegar
- Lavender Salt
- Pep Rally Peppermill
- Eco Chop
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Ingredients
- 6 (8-ounce fillets) of skinless salmon
- 2 tablespoons EVOO
- 2 shallots, ends, and skin cut off
- 1 cup dry white wine
- 2 tablespoons FRENCH PANTRY traditional white vinegar
- 4 sprigs of fresh thyme
- 1 cup fresh blueberries
- 1 grapefruit flesh separated
- 2 tablespoons honey
- 1 tablespoon lavender salt
- 1 tablespoon pepper
Instructions
- Preheat oven to 400 °F.
- Place the Rectangular Mold onto Medium Perforated Baking Sheet.
- Place six pieces of salmon in Rectangular Mold.
- Drizzle EVOO and massage into both the top and bottom sides of each piece of salmon.
- Place 2 shallots in Eco Chop and pull 5 times.
- Sprinkle chopped shallot over each salmon filet and add wine, vinegar, and thyme.
- Bake for 16 minutes.
- Remove from oven and place salmon on serving platter.
- Top with blueberries, grapefruit flesh, drizzle of honey, and season with salt and pepper.
Enjoy from our bon COOK kitchen to yours!
