This week we bring you a simple salmon recipe, with a fun twist. We pair wild salmon with a seasonal blueberry vinaigrette, it’s a surprising-yet-delicious combo that will spice up your dinner table, or your midday cleanse meal. Our salmon recipe is packed with essential omega 3s and antioxidants. With easy to find and staple ingredients you will be able to make it in a snap. Pair it with our Sesame Noodles and Collard Wraps for a Summer feast.
A salmon recipe for better health
Salmon is a great source of healthy fats, such as omega 3 fatty acids. These guys pack a punch when it comes to a great all around supplement, omega 3s are an anti-inflammatory, they can help to regulate cholesterol, as well as aid in lowering the risk of heart disease and arthritis. Salmon is also loaded with powerful antioxidants such as Vitamin B12 and Vitamin D, making it an amazing superfood to incorporate into your diet.
Making sure to buy wild caught salmon when preparing for this dish is also important. Wild caught salmon is much healthier than farm raised salmon and it also contains more calcium and iron to boot.
The surprising twist in our salmon recipe
Our tart blueberry vinaigrette adds a fun spin to a traditional pan seared salmon. Not only do they add sweetness and a bright pop of color to the dish, they also bring an abundance of antioxidants to your meal. Blueberries support healthy digestion and combat the signs of aging. As an added bonus, for all the brainiacs out there, blueberries aid in boosting brain function as well!
prep time: 5 minutes
cooking time: 10-15 minutes
2 6-8 ounce wild salmon fillets
1.5 tablespoons sea salt
1 teaspoon ground fennel seed
2 tablespoons coconut oil
1 pint fresh blueberries
juice of 1 lime
1/2 cup olive oil
a splash of apple cider vinegar
sea salt, to taste
Prepare the blueberry vinaigrette by blending the blueberries, lime, juice, apple cider vinegar, and olive oil for 45 seconds. Taste, add salt and blend to incorporate. Pour into a small jar and set aside.
In a small bowl, mix the salt with the fennel seed then sprinkle over the fish fillets. Heat a heavy bottomed skillet over medium heat. Add the oil and allow it to get hot before carefully adding the fish to the pan. Cook for 3-4 minutes on one side before flipping and allowing the fish to cook for another minute or 2. Turn off the heat and allow the fish to rest for another minute.
Divide the fish amongst 2 plates and serve each with a few spoonfuls of the vinaigrette.
Recipe by Frank Giglio
Photography by Lynn Karlin