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Super Probiotic Blueberry Balsamic Salmon

Active Work Time: 45 minutes

Serves: 4

Ingredients

Blueberry Sauce

  • 4:1 ratio of olive oil: balsamic vinegar
  • 2 T agave or honey
  • 2 T gluten-free dry mustard (rub between your fingers so there are no clumps)
  • 1 T organic miso paste*
  • 1 T omeboshi plum paste*
  • 1 t ground hemp, flax, or chia seeds*
  • 1 t ume vinegar*
  • ¼ t dulse flakes*
  • 1/3 c fresh or frozen organic
  • blueberries plus a handful
  • Cracked sea salt and pepper to taste

NOTE: To boost probiotic and nutritional value, you may "secretly" add in any or all of the ingredients noted with an asterisk (*). We have found no impact to taste. These ingredients can generally be found locally at a large grocery story or a natural foods store. Alternatively, these ingredients are available online.

Salmon

  • 3 T olive oil
  • 1-2 organic leeks, cut into slices
  • 1 bunch watercress, roughly cut
  • 1 1/2 lb wild caught salmon filet, cut into four pieces (keep skin on)
  • Black and white sesame seeds
  • 1 T butter or casein-free natural buttery spread
  • 8-10 scallops
  • Black and white sesame seeds
  • Cracked black pepper and sea salt to taste

Directions

Preheat oven to 450. Examine salmon, removing any bones and cut into four pieces. Dip salmon sides into B&W sesame seeds, then add sea salt and pepper to both the top and bottom of salmon pieces, and set aside.

Blueberry Sauce: Place vinegars, blueberries, salt, pepper, mustard, paste, and flakes in blender and turn on; with blender running, gradually add in oil in steady stream through the hole in lid, then add in agave. Transfer to sauce pan, reduce by one-half. Set aside. About three minutes before serving, add a handful more blueberries so they warm up yet remain intact.

Brown Basmati Rice Idea: This recipe tastes yummy when it served with brown basmati rice. Use low-sodium veggie stock and follow rice instructions. To boost nutritional value, you may add Kombu (sheet about 3-4" in length) or nalto Kombu (pre-shredded Kombu), a seaweed, when you add rice to stock. Kombu will tenderize the rice and add more density and complexity of minerals without changing the flavor of the rice. Before you serve, stir in a pinch or two of fresh or dried chives.

Cooking Salmon: In a large pan (that can be placed in the oven), heat olive oil over medium-high. Add leeks to evenly cover the bottom of the pan. Let leeks sweat until pale (about 5-7 minutes), then turn down to medium and cook until caramelized (about 15-20 minutes). Add watercress, stirring until it wilts. Add salmon and place into oven for 8-10 minutes.

In a small sauté pan, brown scallops with a little butter over medium high heat. Add sea salt and pepper to taste.

Plate salmon with two scallops, drizzle blueberry sauce over top, then leeks and serve with asparagus and brown basmati rice.


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Principal Author: Victoria Kuhn with contributions from Deirdre Earls, MBA, RD, LD
Date of Publication: 11/11/2009
Updated: 06/30/2010