Ingredients

Blueberry Balsamic Compote

2           tbsp (30 mL) butter

1           cup (250 mL) fresh highbush blueberries

¼          cup (50 mL) sugar

¼          cup (50 mL) balsamic vinegar

              Salt and pepper to taste

In a small saucepan on medium-high heat melt butter, add blueberries, sugar and sauté for a few minutes, until blueberries are nice and shiny. Add balsamic vinegar, bring to a boil then reduce heat to simmer for 6 to 8 minutes. Adjust seasoning and set aside to rest until ready to serve.

Grilled Salmon

2           8oz (250 g) salmon fillet

2           oz (57 g) olive oil

2           pinches sea salt

6           turns of ground pepper

In a cast iron pan set on high, add oil and heat until oil shimmers, then place salmon fillets in pan and sear on both sides for 2 minutes. Move to a pre-heated oven at 350°F (180°C) for 12 to 15 minutes. Bring out and rest for a few minutes, place on plate, drizzle with Blueberry Balsamic Compote and serve with your favourite sides.