The Pioneer Woman Tasty Kitchen
Profile Photo

Oven Steamed Salmon with Blueberry Balsamic Reduction

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A healthy and delicious way to detox from all that holiday wine. I mean pie.

Ingredients

  • FOR THE SALMON:
  • 4 whole Salmon Fillets, 3 Oz Each
  • 3 cups Low Sodium Vegetable Broth
  • FOR THE SAUCE:
  • 1 teaspoon Olive Oil
  • 1 whole Medium Shallot
  • 1 cup Fresh Blueberries (can Use Frozen)
  • ¾ cups Balsamic Vinegar
  • ½ teaspoons Black Pepper
  • FOR THE SALAD:
  • 1-½ cup Cooked Quinoa
  • 1 cup Chopped Arugula
  • ½ cups Shelled, Cooked Edamame Beans
  • ½ cups Roasted Almond Slivers
  • ½ teaspoons Salt

Preparation

Place a wire rack over a rimmed baking sheet. Place the salmon fillets on the rack. Pour the vegetable broth in the bottom of the baking sheet, making sure that the broth does not submerge the wire rack. You want at least 1/2 inch between the liquid and the top of the wire rack.

Cover the baking sheet with aluminum foil, making sure to tent the foil over the salmon so that the foil does not touch the fish at all. Secure tightly, in order to trap the steam inside the foil. Bake for 15-18 minutes or until the salmon flakes easily with a fork.

For the sauce, in a pan over medium high heat, add the oil and allow to get hot but not smoking. Add the shallots and sauté until opaque. Add the blueberries and balsamic, reducing heat to maintain a low simmer. Cook until reduce until about half and thickened. Remove from heat and stir in the black pepper.

Combine all of the salad ingredients in a bowl and toss to combine. Divide the salad among 4 plates. Top the salad with a salmon fillet and top each salmon fillet with the blueberry balsamic reduction.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Belgian Beer Mussels
Profile Photo by Nam | The Culinary Chronicles in Main Courses
A quick 20-minute dish that can serve as quick appetizer or...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Ceviche de Pescado
Profile Photo by Nam | The Culinary Chronicles in Main Courses
A bright and citrus filled seafood dish that is perfect for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Grilled Orange and Herb Trout
Profile Photo by a12gaugegirl in Main Courses
This grilled trout dinner may be simple and quick to pull...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sesame Tuna with Wasabi Mayo Sandwich
Profile Photo by In Good Flavor in Main Courses
Tuna steak flavored with sesame oil and toasted sesame seeds served...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Potato with Japanese Fish Cake in Savory Sesame Marinade
Profile Photo by Moon Cho in Main Courses
Cooked in a delicious and savory yet slightly sweet marinade, all...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy