Brown Sugar Caramelized Salmon with Spicy Roasted Blueberry Salsa (Gluten-Free, Dairy-Free, Egg-Free, Nut-Free) (Edit recipe)

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Healthy & colorful, with mouthwatering flavors & textures mingling on the palate, plus a bit of sweet-heat, this delicious salmon dish is perfect for a weeknight or weekend meal. The roasted blueberry salsa is amazing!

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PREP TIME

25 minutes to 30 minutes

COOK TIME

20 minutes to 25 minutes

INGREDIENTS

14

Serves: 2

Ingredients

1.25 cups Blueberries, Fresh
1.25 tsp Kosher Salt, Divided use
0.75 tsp Berbere Spice
0.25 cup Green Onion (Scallion), Sliced
0.25 cup Orange Bell Pepper, Seeded + chopped
2 Tbsp Orange Juice, Freshly squeezed; from navel orange
1 tsp Orange Zest, Freshly grated (so it does not dry out); divided use
1 tsp Jalapeño, Fresh, grated (outer skin only); divided use
0.5 cup Brown Sugar, I used dark brown
0.25 tsp Smoked Paprika
1 - 2 Tbsp Extra Virgin Olive Oil
12 oz Wild Caught Salmon Filet, Two (6oz each) skinless, boneless salmon fillets
4 - 6 cups Spring Mix Salad Greens Lettuce, Organic
1 whole Navel Orange, Cut in half

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375°. Line large, rimmed baking sheet with parchment paper.
After washing blueberries, dry completely with paper towels. Add blueberries to small bowl; coat with 1/2 Tsp kosher salt and berbere spice. Arrange coated blueberries in a single layer on parchment-lined baking sheet. Roast until blueberries are bursting; about 15 minutes. Remove roasted blueberries, and the blueberry juice on the parchment paper, to a small bowl. Allow to cool to room temperature. Stir in remaining 1/4 Tsp kosher salt, green onions, orange bell pepper, orange juice, 3/4 Tsp orange zest, and 3/4 Tsp grated jalapeño.
Combine brown sugar, remaining 1/2 Tsp kosher salt, and smoked paprika in shallow bowl. Generously coat salmon portions, turning salmon over several times in the brown sugar mixture until all of the mixture is coating salmon.
Heat olive oil in large, nonstick skillet over medium heat. Place coated salmon portions in hot skillet. Cook 3-4 minutes, before carefully turning salmon over; cook additional 2-3 minutes, or until just cooked through and exterior is slightly caramelized.
Arrange lettuce leaves on two plates. Top with salmon. Spoon blueberry salsa over salmon. Top salsa with remaining 1/4 teaspoon fresh orange zest and 1/4 teaspoon grated jalapeño. Serve with a navel orange half to be squeezed over salmon. Makes 2 servings.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	546
Fat:	18 g
Carbohydrates:	65 g
Protein:	35 g
Cholesterol:	81 g
Sodium:	829 mg
Fiber:	4 g
Sugars:	48 g
Sugar Alcohol:	0 g
Calculated per serving.