Buttery King with Bright Blueberries
King Salmon with Agrodolce Blueberries
Serves: 4 | Difficulty:
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2, 16- ounces king fillets
Vegetable oil for baking sheet
2 shallots, peeled and very thinly sliced
1½ cups white wine
2 tablespoons white wine vinegar
4 sprigs fresh thyme
2 cinnamon sticks, broken in half
1⅓ cups blueberries
4 tablespoons butter
2 tablespoons honey
Preheat the oven to 400°F. Oil a large baking sheet.
Season fish generously with salt and let rest at room temperature while you prepare the sauce.
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 a well-oiled 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. Portion and serve with baked asparagus or veggie of your choice.
Recipe adapted from NYT Cooking