Pan Seared White Salmon with Blueberry Port Wine Sauce

 

Pan Seared White Salmon with Blueberry Port Wine Sauce

Serves 6

 

My Pan Seared White Salmon with Blueberry Port Wine Sauce is a healthy dinner recipe is very easy to make, absolutely delicious and impressive enough for a dinner party! Serve with Stuffed Zucchini Boats with Sun Dried Tomato Pesto Stuffing.

 

What You’ll Need:

A Sauce Pot

A Cast Iron Skillet

Tongs

Blender

A Serving Spoon

 

Ingredients:

6 Six Ounce White Salmon Fillets

1 1/2 Cups Organic Blueberries (Frozen or fresh)

1 Cup Port Wine

1/4 Cup Dijon Mustard

3 Tbsp Fig Balsamic Vinegar

2 Tsp Arrowroot

Fresh Ground Sea Salt and Black Pepper

 

How To Put It Together:

1. Preheat oven to 425 degrees Fahrenheit.
 
2. Into the blender add the blueberries, port wine, Dijon Mustard, fig balsamic and arrowroot; blend until smooth. Pour the blueberry sauce mixture into a heavy bottomed sauce pot and place over medium-high heat; bring the sauce to a boil, then reduce the heat to medium and allow to simmer.
 
3. Season the exposed side of the white salmon with fresh ground sea salt and pepper. Preheat a cast iron pan over medium heat. You will know that your pan is ready when you place your hand about one inch from the pan’s surface and you feel heat radiating from it. Add the white salmon in the pan seasoned side down; season the exposed side of the salmon with fresh ground sea salt and pepper. You will know that the fish is ready to turn when it easily releases from the pan. Turn the salmon and place it in the center of a preheated 425 degree oven for about 5 Transfer the pan to your work surface.
 
4. To plate the dish: Spoon scoop a spoonful of the port wine blueberry sauce onto the plate and place the pan seared salmon centered on top of the sauce.
 
5. Serve and enjoy!

 

Nina’s Tasty Tip:

Any white fish or even chicken breasts can be used in this dish.
 

Nutrition:

• 375 Calories
• 31 grams of Protein
• 13 grams of Total Carbohydrates
• 4 grams of Sugar
• 2 grams of Fiber
• 18 grams of Total Fat
• 3 gram of Saturated Fat
• 0 grams of Trans Fat
• 91 mg of Cholesterol
• 196 mg of Sodium
• 184% RDA Vitamin B12
• 71% RDA Selenium
• 65% RDA Niacin
• 55% RDA Manganese
• 33% RDA Phosphorus
• 21% RDA Vitamin B6
• 20% RDA Thiamin
• 18% RDA Potassium
• 16% RDA Riboflavin
• 15% RDA Pantothenic Acid
• 14% RDA Vitamin A
• 12% RDA Magnesium
• 12% RDA Vitamin E
• Glycemic load: 3
• Total Omega 3 Fatty Acids: 2052