Sweet, juicy blueberries become a savory and herby counterpart to crispy skin salmon — a culinary homage to Alaska’s summer harvests sockeye or coho salmon.
Instructions
- Combine compote ingredients in a small pot or saucepan, excluding butter. Bring to a simmer and allow to cook until berries release their juices and begin to become saucy, about 10 minutes. Stir in butter until evenly distributed. Remove from heat and set aside.
- Heat large skillet over medium-high heat. Meanwhile, pat fillets dry to remove excess moisture. Season with salt and pepper.
- When skillet is hot, add just enough oil to cover bottom. When oil is sizzling hot, carefully place one salmon fillet skin-side down into skillet and immediately press down onto fillet with a fish spatula to ensure good skin to pan contact. Hold firmly for 30 seconds, then repeat with remaining fillet.
- Sear each fillet for 3 minutes, or until the salmon releases easily from the skillet. Carefully flip and allow other side to cook to desired doneness, another 1 to 3 minutes depending on thickness of fillets. Salmon is medium-rare when thickest part registers 120F on an instant read thermometer, or when flaked easily with a fork. Transfer to serving plates, skin-side up.
- Spoon blueberry sauce over salmon and serve immediately.
Interested in Sockeye Salmon or Coho Salmon? Learn more or get started with your own box.
