Salmon with Pickled Blues
10 oz jar of Bow Hill Pickled Blueberries
1 purple onion, thinly sliced
1 cup creme fraiche
6--8 oz fillets of wild salmon
2 Tbsp olive oil
Sea salt and fresh cracked pepper
One hour prior to cooking salmon, pour pickled blueberries and the brine in a small bowl. Add purple onion to marinate.
Paint salmon fillets with oil, then sprinkle with salt and pepper. Heat grill or broiler. Place fish, skin side down, in foil, and cook until the flesh is caramelized on the outside and just warm on the inside, 3-5 minutes.
To serve, pour 2-3 Tbsp of creme fraiche over each fillet, then sprinkle with pickled onion and top with pickled blueberries. Certain to impress guests!
Products Featured in this Recipe
Sweet and savory bursts of blueberry deliciousness. Garnish salmon, duck, artisan cheeses, lox, salads, grains, curries, squash soup, root vegetables, cocktails and ice cream.
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