salmon w/ blueberry dijon sauce

I love when you come across a dish that combines two (or more) things you'd never expect to go well together. Awhile back, you could've told me that salmon and dijon mustard went well together, and I'd have called you crazy. However, if you've been following the blog, you'll see I've come to love it. Well my newfound friend over at Inexpensive Eating had one that pushed me one step further, one that looked too good to pass up: dijon mustard AND blueberries! Yes, it's amazing. Here's what you'll need:

• Salmon filets
• 1 small shallot, minced
• 2 tablespoons olive oil
• 1 cup blueberries
• 1 tablespoon parsley, chopped
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• Splash of red wine
• 1 tablespoon butter
• Salt and pepper to taste

Begin by preheating your oven to 400 degrees. I baked my salmon for 15 minutes covered, 5 uncovered. You could also grill it, should you be so lucky to have a grill to utilize (I don't - boo!)

Meanwhile, start your sauce by sautéing the shallots in the olive oil in a medium non-stick pan over medium heat for just a minute or two. Then, add in the blueberries and continue sautéing for a few more minutes, until the blueberries start to open up and get saucy. Next, add in your parsley, honey, dijon mustard and a dash of salt and pepper. Simmer this until it reduces by about half. Once you're there, remove from heat and mix in the butter. Allow this to cool off while your salmon finishes.

Once the salmon is done, simply serve topped with the blueberry sauce. I couldn't believe that I'd never seen blueberries and dijon mixed before - they go together amazingly well. Definitely give it a try while blueberries are in season.

Bon chappétit!

Blueberry