Roasted Whole Salmon with Sweet and Sour Blueberry Sauce
A whole baked salmon served with a beguiling, savoury blueberry sauce flavoured with such things as balsamic vinegar, soy sauce and ginger.
Recipe - Quality Foods
Roasted Whole Salmon with Sweet and Sour Blueberry Sauce
Prep Time30 Minutes
Servings6
Cook Time45 Minutes
Ingredients
1 cup apple jelly (see Note)
1/4 cup balsamic vinegar
1 tsp finely grated fresh ginger
1 Tbsp + 1 tsp soy sauce
1 tsp chopped fresh rosemary or thyme, or a few pinches of either dried
1 Tbsp cornstarch mixed with 2 Tbsp water
salt and freshly ground black pepper, to taste
1 cup fresh or frozen (thawed) blueberries
1 whole (about 2 1/2 to 3 lb/1.13 to 1.36 kg) sockeye or other salmon, thawed if frozen
1/2 small onion, thinly sliced
1 small lemon, halved and thinly sliced
lemon slices and rosemary or thyme sprigs, for garnish (optional)
Directions
- To make sauce, place jelly, vinegar, ginger, soy sauce, chopped rosemary (or thyme) and cornstarch/water mixture in a small pot. Set over medium heat and bring to a simmer. Cook and stir until jelly is melted and blended with the other ingredients, about 1 minute. Taste and season sauce with salt and pepper, as needed. Now mix in the blueberries. Remove sauce from heat and set aside until needed below (see Options).
- Preheat oven to 400 F. Line a large baking sheet with parchment paper. Cut tail and fins off the fish. Pat fish dry with paper towel. Set salmon on the pan. Season fish with salt and pepper inside and out. Stuff cavity of the fish with onion and lemon slices. Tent salmon with foil. Bake in the middle of the oven 35 to 40 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer.
- When salmon is cooked, set blueberry sauce back over medium heat and make warm again. Carefully transfer salmon to a serving platter and, if desired, garnish with lemon slices and rosemary (or thyme) sprigs. Put the sauce in a sauceboat and serve with the salmon.
Note: Jars of apple jelly can be found alongside the other jams and jellies we sell. Smucker’s brand apple jelly was used when testing this recipe. If unavailable, try making the sauce with 1 cup of blueberry jam or apricot jam.
Options: Yon make the sauce many hours in advance of serving. When cooled to room temperature, cover and refrigerate until ready to reheat and serve with the salmon.
30 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Western Family - Pure Apricot Jam, 500 Millilitre
$5.49 was $6.79$1.10/100ml
Not Available
Ginger Root - Fresh, 1 Pound
$3.29/lb$0.73/100g
Kikkoman - Soy Sauce, 148 Millilitre
$5.69$3.84/100ml
Western Family - Fresh Rosemary, 20 Gram
$2.69$13.45/100g
Western Family - Corn Starch, 454 Gram
$4.69$1.03/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Western Family - Blueberries Fresh, 2lb, 2 Pound
$9.99$1.10/100g
Salmon - O/W Steelhead Fillets Fresh, 454 Gram
$18.11 avg/ea was $20.38 avg/ea$3.99/100g
Onions - Sweet, Fresh, 400 Gram
$2.64 avg/ea$0.66/100g
Lemons - Large, 1 Each
5 for $5
$1.00 was $1.19
Western Family - Fresh Rosemary, 20 Gram
$2.69$13.45/100g
Directions
- To make sauce, place jelly, vinegar, ginger, soy sauce, chopped rosemary (or thyme) and cornstarch/water mixture in a small pot. Set over medium heat and bring to a simmer. Cook and stir until jelly is melted and blended with the other ingredients, about 1 minute. Taste and season sauce with salt and pepper, as needed. Now mix in the blueberries. Remove sauce from heat and set aside until needed below (see Options).
- Preheat oven to 400 F. Line a large baking sheet with parchment paper. Cut tail and fins off the fish. Pat fish dry with paper towel. Set salmon on the pan. Season fish with salt and pepper inside and out. Stuff cavity of the fish with onion and lemon slices. Tent salmon with foil. Bake in the middle of the oven 35 to 40 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer.
- When salmon is cooked, set blueberry sauce back over medium heat and make warm again. Carefully transfer salmon to a serving platter and, if desired, garnish with lemon slices and rosemary (or thyme) sprigs. Put the sauce in a sauceboat and serve with the salmon.
Note: Jars of apple jelly can be found alongside the other jams and jellies we sell. Smucker’s brand apple jelly was used when testing this recipe. If unavailable, try making the sauce with 1 cup of blueberry jam or apricot jam.
Options: Yon make the sauce many hours in advance of serving. When cooled to room temperature, cover and refrigerate until ready to reheat and serve with the salmon.