Pecan Crusted Salmon with Wild Blueberry Sauce
Ingredients
For the Salmon:
4 x 6oz (182 mL) Atlantic salmon fillets
4 oz (125g) Gouda cheese, sliced
2 tbsp (30 mL) Dijon mustard
3 tbsp (45 mL) pure maple syrup
½ cup (125 mL) pecans, finely chopped
salt and pepper to taste
Wild Blueberry Sauce:
1 tsp (5 mL) unsalted butter
1 large shallot, minced
1 cup (250 mL) fresh or frozen wild blueberries, thawed if
using frozen
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) pure maple syrup
2 tbsp (30 mL) water
1 tsp (5 mL) rosemary, chopped
4 tsp (20 mL) salt
Pecan Crust:
¼ cup (50 mL) fresh parsley, chopped
2 garlic cloves, minced
2 tbsp (30 mL) olive oil
½ tsp (2 mL) coarse salt
¼ tsp (1 mL) pepper
Directions
Preheat the oven to 375°F (190°C).
Make the blueberry sauce: Heat butter in small saucepan over medium heat; add shallot. Cook, stirring constantly, until softened, 1–2 minutes. Stir in wild blueberries, vinegar, maple syrup, water, rosemary, and ¼ tsp (1 mL) salt. Increase heat to medium-high and cook, stirring occasionally and pressing berries with back of spatula to crush, until mixture is thickened, about 5 minutes. Set aside.
Preparing the salmon:
Cut salmon fillets in two horizontally without slicing all the way through. Insert gouda slices into the opening, then close fillet again, securing it with toothpicks if necessary.
In a bowl, combine mustard and maple syrup and seasoning. Coat salmon fillets with this mixture and marinate for at least 30 minutes. Remove fillets from marinade and place on a cookie sheet.
Make the pecan crust:
In a small bowl, combine pecans, parsley, garlic, olive oil, salt and pepper and set aside.
Spread the pecan topping evenly over salmon. Bake salmon for 20 minutes, or until fish is fully cooked and easily flakes with a fork. Serve immediately with warm wild Blueberry Sauce.
If the sauce cooled down too much while cooking the salmon, pop it in the microwave in a covered microwave-safe bowl and heat for 40 seconds and check. If it isn’t warm enough, heat for another 20 seconds or so.