Butter-Rubbed Salmon with Blueberry Sauce
SMOKED, POACHED, GRILLED, OR SAUTÉED, salmon is what’s for dinner in the Northwest. Its rich flavor is even better when paired with a butter rub. If you prepare this dish in advance, bring the salmon to nearly room temperature before you cook it. Using a thicker piece of salmon will give you better cuts. Otherwise, if the butter rub is too cold, it will flake off the salmon. The sweet blueberry sauce provides an unexpected color and flavor contrast to the rub.
Recipe information
Yield
serves 6
Ingredients
Lemon-Caper Butter Rub
Blueberry Sauce
Preparation
Step 1
Remove the bones and cut the salmon fillet into 6 pieces at a 45-degree angle along the bias. Try to maintain uniform thickness in the slices, cutting wider pieces toward the narrower ends of the salmon and thinner pieces toward the thick center of the salmon.
Step 2
Using a basting brush and about half of the butter rub, coat one side of the salmon pieces with the rub. Refrigerate the salmon for 5 minutes, or until the butter just hardens into a glaze.
Step 3
Heat a large skillet or griddle over medium-high heat.
Step 4
Lay the salmon pieces, butter-rub side down, in the pan and cook until the bottom half of the salmon flesh is opaque, about 3 minutes. Brush the remaining butter rub over the salmon and flip the pieces. Cook for 1 more minute. The salmon will be nearly opaque throughout but still very moist.
Step 5
Serve hot, topped with blueberry sauce.
Lemon-Caper Butter Rub
Step 6
Whisk together the butter, capers, lemon zest, garlic powder, herbs, onion, salt, and pepper.
Blueberry Sauce
Step 7
In a small saucepan, bring the chicken stock to a boil. Reduce the heat to medium and add the onion, apple, and thyme. Simmer for 30 minutes, stirring occasionally, turning over the onion and the apple, until the stock is reduced by half.
Step 8
With a slotted spoon, remove the onion, apple, and thyme from the stock and discard. Add the blueberries and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes, or until the liquid is reduced to 3/4 cup.
Step 9
Remove the pan from the heat. Add the lemon juice, salt, and pepper and stir. Add the butter and whisk the sauce until the butter is completely melted, about 1 minute. Serve hot.
