Saltscapes’ Grilled Atlantic Salmon

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Grilled Atlantic Salmon Fillet with Blueberry Balsamic Compote
by Alain Bossé
Photography: Jackson Productions Inc
Serves 2 

Blueberry Balsamic Compote
2 tbsp (30 mL) butter

1 cup (250 mL) fresh highbush blueberries

¼ cup (50 mL) sugar

¼ cup (50 mL) balsamic vinegar

Salt and pepper to taste

In a small saucepan on medium-high heat melt butter, add blueberries, sugar and sauté for a few minutes, until blueberries are nice and shiny. Add balsamic vinegar, bring to a boil then reduce heat to simmer for 6 to 8 minutes. Adjust seasoning and set aside to rest until ready to serve.

Grilled Salmon
2 8oz (250 g) salmon fillet

2 oz (57 g) olive oil

2 pinches sea salt

6 turns of ground pepper

In a cast iron pan set on high, add oil and heat until oil shimmers, then place salmon fillets in pan and sear on both sides for 2 minutes. Move to a pre-heated oven at 350°F (180°C) for 12 to 15 minutes. Bring out and rest for a few minutes, place on plate, drizzle with Blueberry Balsamic Compote and serve with your favourite sides.  

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This recipe appeared in the October/November 2018 issue.