Ingredients

• 2 wild salmon fillets, skin on
• 2 Tbsp butter
• 2 cloves garlic, grated or minced
• blueberry sauce:
• 1 Tbsp cornstarch
• juice from half a lemon
• 5 oz. fresh or frozen blueberries
• 2 Tbsp Crema Di Balsamico
• 1/2 cup low sodium chicken broth
• 1 tsp fresh thyme
• black pepper to taste
• 2 Tbsp butter

Directions

1. In small bowl, mix butter and garlic.

2. Pat salmon dry with cloth or paper towel, then rub with butter and garlic mixture. Season with salt and pepper.

3. In small glass or bowl, mix lemon juice and cornstarch until combined. Pour into small sauce pan along with remaining sauce ingredients (save for the butter, this will go in just before serving).

4. Bring sauce to a simmer and continue to cook on low for 20-30 minutes, which will reduce the sauce by approximately half the volume.

5. Preheat oven to 400°F. Meanwhile, in an oven proof sauté pan, heat a small amount of butter on med/high. When temperature is high enough, lay salmon, skin side down in pan. Fry for 1-2 minutes or until the flesh just begins to turn from pink (or red) to a white-ish colour. Remove pan from heat and place in oven. Continue to cook in oven for another 7-8 minutes or until just cooked. Salmon flesh should spring back just slightly when pushed on with one finger.

6. Stir butter into blueberry sauce to finish and pour over salmon fillets just before serving.

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