Our Bow Hill Winter Dinner Kit includes an illustrated recipe card for this meal and we have more inspiration about seasonal sides to enjoy, on the blog now.

TOPPING

9-ounce jar Organic Pickled Heirloom Blueberries

1 red onion, thinly sliced

1 cup crème fraiche

SALMON

6 fillets of wild salmon, approximately 8-ounces each

2 tablespoons olive oil

Sea salt and fresh cracked pepper 

DIRECTIONS

One hour prior to cooking salmon, pour pickled blueberries and the brine in a small bowl. Add red onion to marinate.

Paint salmon fillets with oil, then sprinkle with sea salt and pepper. Heat grill or broiler (about 450˚F). Place fish — skin side down — in foil and cook until the skin is caramelized on the outside and just warm on the inside, 3–5 minutes.

To serve, pour 2–3 tablespoons of crème fraiche over each fillet, then sprinkle with pickled red onion and top with pickled blueberries.

This dish is certain to impress guests.