This week we bring you a smart and simple dish. This wild salmon and blueberry vinaigrette combo is brain food, 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.
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