Sauteed Salmon with Blueberry Balsamic Glaze

Sauteed Salmon with Blueberry Balsamic Glaze
Sauteed Salmon with Blueberry Balsamic Glaze

Sauteed Salmon with Blueberry Balsamic Glaze

  1. 1/2 cup Market District® pomegranate juice

  2. 1/4 cup Market District® balsamic vinegar of Modena

  3. 1/4 cup Sugar in the Raw®

  4. 1 cup fresh blueberries

  5. 1 lb. fresh skinless salmon, cut into 4 4-oz. pieces

  6. 1 Tbsp. Market District® olive oil

  7. 1 tsp. lemon zest

  8. pinch Kosher salt and cracked black pepper to taste

Prep Time: 10 min.
Total Time: 20 min.

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1/2 cup Market District® pomegranate juice
  • 1/4 cup Market District® balsamic vinegar of Modena
  • 1/4 cup Sugar in the Raw®
  • 1 cup fresh blueberries
  • 1 lb. fresh skinless salmon, cut into 4 4-oz. pieces
  • 1 Tbsp. Market District® olive oil
  • 1 tsp. lemon zest
  • pinch Kosher salt and cracked black pepper to taste

Recipe Directions:

To make the blueberry balsamic glaze, pour the pomegranate juice, balsamic vinegar, and raw cane sugar into a large sauté pan and heat on high. Cook the mixture for 4-6 minutes, stirring constantly. Once the sauce starts to thicken, add the blueberries, and season with salt and pepper to taste. Cook an additional 2-3 minutes, until the sauce reaches the consistency of maple syrup. Set aside. To make the salmon, season the fillets with salt and pepper to taste. Heat the oil in a separate large sauté pan over medium high heat. Place the salmon into the hot oil, skinned side up and cook for 4 minutes. Flip the fish and cook an additional 4 minutes, or until the internal temperature reaches 145°F. Place salmon on a serving dish and top with the blueberry balsamic glaze. Garnish with lemon zest.

Serving per recipe:

4