Food & Wine

Grilled salmon with blueberry balsamic sauce

Grilled salmon with blueberry balsamic sauce

For a main course to impress, this recipe will just do the trick. The salmon fillet pairs well with the flavourful sauce, which features the cardiovascular-friendly blueberries.


  • 1 teaspoon olive oil
  • 2 x 150g salmon fillet, skin on
  • 1 tablespoon butter, melted
  • 1 teaspoon brown sugar
  • 1/2 teaspoon paprika
  • 1/4 cup (60ml) balsamic vinegar
  • 1/2 cup (80g) blueberries
  • 1 tablespoon maple syrup
  • 1 tablespoon butter
  • 4 cups (500g) green beans
  • 1/2 teaspoon salt
  • Olive oil
  • 1/2 cup pomegranate seeds
  • Fresh dill, chopped

  1. Preheat oven to 180°C. Prepare a tray with baking paper.
  2. Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3 minutes until crisp.
  3. Remove from pan and place skin side down onto prepared tray.
  4. Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika.
  5. Place the salmon in the oven for 15 minutes for medium.
  6. In the meantime bring a medium sized saucepan to the boil. Using a slotted spoon carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water.
  7. Drain then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill.
  8. Remove fish from oven and set aside. Meanwhile, place a small saucepan over a medium heat.
  9. Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.
  10. Cook for another minute, stir in the tablespoon of butter and serve over salmon.