Salmon and Blueberries
What’s good for the bears, is better for you too. In Alaska, bears alternate between berries and salmon to get in the protein, fats, and plant nutrients they need to thrive. Both are especially beneficial for memory and overall cognitive function as well as to help promote a healthy inflammatory response. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1½ to 2 pounds filet of wild salmon such as Sockeye Salmon
- 3 tablespoons extra-virgin olive oil
- 1 pint of fresh blueberries you can use approx. 2 cups of frozen blueberries instead
- 2 teaspoons chopped fresh rosemary
- 2 cloves garlic
- 1 lemon
- Sea salt and freshly ground pepper to taste
Instructions
Directions
- Preheat oven to 425°.
- Lightly oil a baking sheet or oven-safe dish with one tablespoon of the olive oil.
- Lay the salmon on the baking sheet or dish and sprinkle with sea salt and pepper.
- Roast the salmon for 6 – 8 minutes, until tender and flaky.
- Meanwhile, heat 2 tablespoons of the olive oil in a small pan and sauté the garlic lightly, for 1 – 2 minutes.
- Squeeze the juice of half of the lemon into the pan and add the blueberries.
- Smash the blueberries with a fork or potato masher and stir gently.
- After 3 – 4 minutes, add the finely chopped rosemary and season to taste with sea salt and pepper.
- Continue to let the sauce simmer until salmon is ready. (Sauce can be made ahead and reserved.)
- 10. Serve the salmon topped with blueberry sauce, with the remainder of the lemon sliced into wedges, on the side.
Notes
Courtesy of Dr. Frank Lipman
