Saltscapes’ Grilled Atlantic Salmon
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Grilled Atlantic Salmon Fillet with Blueberry Balsamic Compote
by Alain Bossé
Photography: Jackson Productions Inc
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.
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.