Best 2 Salmon With Agrodolce Blueberries Recipes

Indulge your taste buds in a culinary symphony of flavors with our tantalizing Salmon with Agrodolce Blueberries. This exquisite dish presents a perfect balance of sweet, tangy, and savory notes, creating an unforgettable gustatory experience. The Agrodolce Blueberries, a harmonious blend of blueberries, red wine vinegar, and honey, dance upon your palate, offering a delightful contrast to the rich, flaky salmon. Alongside this main course, we present a medley of complementary recipes, each a masterpiece in its own right. Discover the vibrant flavors of our Roasted Brussels Sprouts with Crispy Pancetta, where caramelized Brussels sprouts and savory pancetta unite in a delightful union. Elevate your meal with our Creamy Goat Cheese Polenta, a velvety smooth polenta infused with tangy goat cheese, creating a luscious canvas for the salmon. For a refreshing side, our Arugula Salad with Lemon Vinaigrette offers a burst of peppery arugula leaves, complemented by a zesty lemon dressing. And to top it all off, our delectable Chocolate Avocado Mousse provides a rich and decadent conclusion to your culinary journey. Prepare to embark on a sensory voyage with our Salmon with Agrodolce Blueberries and its accompanying recipes, a symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

AGRODOLCE SALMON

Agrodolce Salmon image

Provided by Katie Lee Biegel

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Olive oil, for greasing
1/3 cup red wine vinegar
2 tablespoons light brown sugar
3 tablespoons honey
2 teaspoons paprika
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce skinless salmon filets, center cut
1 lemon, juiced
2 cups watercress
1/4 cup sliced natural almonds, toasted
1/4 cup fresh mint leaves
2 tablespoons dried currants

Steps:

Arrange the oven racks so that one is in the top third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and lightly oil.
Combine the red wine vinegar, brown sugar, 2 tablespoons of the honey and 1 1/2 teaspoons of the paprika in a medium saucepan and cook over medium-high heat until simmering, 3 to 4 minutes. Reduce the heat to medium-low and cook until reduced and syrupy, 8 to 10 minutes. Stir in the red pepper flakes. Set the sauce aside.
Combine the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Arrange the salmon in a single layer on the prepared baking sheet and season with the paprika mixture. Spoon the sauce over the salmon.
Bake the salmon until it is an opaque light pink and is partially cooked through, about 5 minutes. Remove the salmon from the oven and set the oven to high broil. Baste the salmon with the sauce pooled on the baking sheet. Return the salmon to the oven and broil until the tops start to brown and caramelize, 3 to 5 minutes depending on your broiler.
While the salmon is cooking, whisk together the lemon juice and remaining 1 tablespoon honey in a large bowl. Add the watercress, almonds, mint and currants to the dressing and toss to coat evenly. Serve the salmon warm with the watercress salad.

SALMON WITH AGRODOLCE SAUCE

Salmon with Agrodolce Sauce image

Provided by Melissa Roberts

Categories Onion Sauté Quick & Easy Dinner Salmon Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil, divided
4 (6-ounce) salmon fillets (1 inch thick) with skin
2 medium red onions (about 1 pound total), each cut into 8 wedges
2/3 cup balsamic vinegar
1 teaspoon sugar
1 tablespoon unsalted butter

Steps:

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.
Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.
Spoon onions with sauce onto plates and top with salmon, skin side down.

Tips:

To ensure the salmon is cooked evenly, preheat the oven to the correct temperature before placing the salmon inside.
Use a sharp knife to score the skin of the salmon before cooking. This will help the skin crisp up and prevent it from curling.
When making the agrodolce blueberries, be sure to use a good quality balsamic vinegar. This will give the sauce a rich, complex flavor.
If you don't have any fresh blueberries, you can use frozen blueberries instead. Just be sure to thaw them before using.
Serve the salmon with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This recipe for salmon with agrodolce blueberries is a delicious and easy-to-make dish that is perfect for any occasion. The salmon is cooked to perfection and the agrodolce blueberries add a sweet and tangy flavor that is sure to please everyone. This dish is also a great way to get your daily dose of omega-3 fatty acids, which are essential for good health. So next time you're looking for a healthy and delicious meal, give this recipe a try.