Sunday, July 26, 2009

Pan Seared Salmon Filets with Toasted Almonds, Blueberries on Spinach with Black Fig Drizzle

I've seen recipes for Salmon with the unlikely paring of blueberries before, but none really appealed to me.
However, finding the kitchen overrun with fresh blueberries was encouragement enough to rethink this combination.
I still wasn't able to find a recipe that called out to me, set out to invent my own ~
I devised this simple salad which received THUMBS UP around the table. :)
If you've been following my blog, you know by now that I often "wing it" when it comes to cooking, I love the creativity it provides ~ and this recipe (more of a guideline) is no exception.
The steps are easy ~
Prepare the salad ingredients: rinse and drain baby spinach leaves, sliver as much red onion as you like, wash the blueberries, and toast almond slivers (directions follow.)
In a medium-hot saute pan (big enough to hold salmon filets in one layer), toast almonds in dry pan, stirring often until lightly toasted. Remove from heat and set aside to cool.
In same pan add 2 teaspoons up to 1 Tablespoon or so of olive oil (you can use more but I use as little oil as possible), allow to heat over medium-hot flame.
Lightly salt and pepper (4 to 6 ounce portions ~ one per person) salmon filets, add them to the hot pan and cook turning once about 4 to 6 minutes per side (depending upon thickness of the filets)
When salmon is cooked, arrange on the beds of spinach, add about 1/4 cup of Sweet Black Fig Vinegar* to the pan the filets were cooked in and reduce over medium heat until thick, but still pourable. Drizzle over the spinach leaves and salmon.
Sprinkle toasted almonds, slivered red onion, and blueberries over the salad, then enjoy!

* The salad dressing/sauce is simply a reduction of

Cuisine Perels' Black Fig Vinegar it is DELICIOUSLY sweet, and not too tart.
(click the link to learn more.)
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