The first time I made this blueberry-sauced salmon, I thought about how it would be an ideal holiday dish, especially if I subsituted cranberries for the blueberries in the vinaigrette. Which is exactly what i did, with just two modifications.
First, because cranberries are more tart than blueberries, I bumped up the maple syrup from one Tbsp. to two. I also replaced the 2 Tbsp. of water with orange juice and simmered the sauce long enough for the cranberries to burst. Delicious, savory, and just right for the holidays.
For cranberries, look for the ( * )
1 tsp. unsalted butter
1 large shallot, minced
1 cup fresh or frozen & thawed blueberries (*cranberries)
2 Tbsp. balsamic vinegar
1 Tbsp. maple syrup (* 2)
2 Tbsp. water (*orange juice)
1 tsp. chopped fresh rosemary
1/2 tsp. table salt, divided
20 oz, skinless (four 5 oz. pieces) salmon fillet
½ tsp, cracked llack pepper
1 Tbsp, chopped chives
Preheat oven to 400°F. Line baking sheet with foil and spray with nonstick spray.
Heat butter in small saucepan over medium heat; add shallot. Cook, stirring constantly, until softened, 1–2 minutes. Stir in blueberries, vinegar, maple syrup, water, rosemary, and 1/4 tsp. salt. Increase heat to medium-high and cook, stirring occasionally and pressing berries with back of spatula to crush, until mixture is thickened, about 5 minutes (longer for cranberries).
Meanwhile, sprinkle pepper and remaining 1/4 tsp. salt on salmon; place on prepared baking sheet. Bake until salmon is just slightly pink at center, 8–10 minutes. Spoon warm blueberry sauce evenly over salmon and sprinkle with chives.
Serving size: 1 fillet and 1/4 cup sauce
WW Points per serving: 3