Most of the times I cook salmon at home, I go for the classic pan-seared fillet of salmon in an orange reduction or else marinated in an asian-inspired mixture. A couple of weeks ago, I came across this recipe which was really interesting and combines berries with salmon. The original recipe required blueberries, however I did not have enough at hand and replaced 3/4 of them with blackcurrants.
The sweet and savoury taste from the berries sauce adds so much flavour and combines very well with the salmon. The acidity kick from the roasted lemon slice also adds to the complexity of the flavours. We really enjoyed it and thought of sharing it here.
This recipe is so easy to make and takes only a couple of minutes to prepare all the stuff, making it ideal for a weeknight dinner. Moreover, it is done in just half an hour but the reward from its taste is just like you had all day preparing dinner!
I hope you give this recipe a go and enjoy it as much as we did! Bon appetite!
Ingredients: (Serves 2)
- 2 fillets of salmon
- 4 medium sized potatoes
- 300g frozen green beans
- 100g fresh/frozen blackcurrants
- 50g fresh/frozen blueberries
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- 2 lemon slices
- 1/2 – 1 tsp dried thyme
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- Preheat the oven to 180 degrees Celsius.
- Cut the potatoes in 1 – 1.5 cm thick slices. In a roasting dish, splash some olive oil and place the potato slices in a single layer. Lightly brush them with olive oil, season with salt and pepper and sprinkle some dried thyme. You may use fresh thyme if that is available to you. Put them in the preheated oven for 15 minutes, turning them once.
- While the potatoes are in the oven, take the blackcurrants and place them in a small saucepan together with the balsamic vinegar and half the lemon juice. Bring them to boil and cook until the blackcurrants burst and the sauce is slightly thickened.
- Brush the salmon fillets with olive oil and season with salt and pepper. Add additional salt on the skin side to have a crispy skin.
- Once the potatoes are out of the oven, place the salmon fillets skin side down in the middle of the dish and brush them with the sauce. Place a lemon slice on top of each fillet.
- Add the green beans to the dish and spread the whole blueberries on top. Sprinkle the thyme all over the dish. Return to the oven for another 12-15 minutes until the salmon fillets are cooked through.
- Serve immediately and enjoy!