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Salmon dressed with pureed Blueberries

Ok! So I'm finally getting to the writing part of a blog...hehe...oops... That took awhile. Fair warning my writing isn't the best. Ok on to the recipe; I have always been into bizarre combos, so one day when raiding our fridge to find something to make I saw the salmon and blueberries and was like 'oh why the hell not!' When I tell my friends about any of my little creations they usually look at me and say that I'm strange... but aren't we all a little strange. I embrace that madness and make dishes like this. My advice is to not say no before trying it cause who knows you might like it too. When making this recipe I tried two different ways of making it. I marinated the fish, all the same, both times. The differences were in the blueberries in the first try I cut the blueberries up and cooked them on the fish but it didn't have that much of a unique taste. If you would like to try it go ahead, you do not need the butter and sugar used for the blueberry puree. It's nice to garnish the plate with a little cut up coriander. 

Makes: 1 Person

Prep: 10 min

Cooking time: 40 min


  • Salmon Fillet
  •  1 1/2 tbsp fresh Basil 
  • 1 tbsp fresh Coriander
  • 1/2 tbsp Honey
  • 1 tbsp Sesame oil
  • 1/8 tsp Thai Chilli
  • 18 - 20g fresh Blueberries
  • 25g Butter
  • 1 tsp Brown sugar
  • Salt and Pepper


Cut thin, shallow, diagonal lines into your salmon fillet. Once the cuts have been cut, rub the honey and sesame oil all over the flesh of the salmon making sure to get some into the new diagonal cuts. Preheat the oven to 180 C. From here you want to finely chop your fresh herbs. Nicely coat the salmon with the herbs. Salt and pepper the salmon. Here is where you can add the chilli, Thai Chilli can be very spicy with even just a little so it's a personal choice. In a pan melt your butter over a medium-high fire. Once the butter is melted transfer a little to a small saucepan before adding the salmon to the pan skin down. During the cooking of the salmon, your going to use a spoon to scoop up some of the melted butter in the pan and pour it on to the top of the salmon. Continue that for 15 to 20 minutes before transferring the salmon on to an oven-safe plate and placing it in the oven for 5 to 8 minutes. With the small saucepan we added the butter too, add the blueberries and brown sugar over a medium-low fire. Once the butter starts to develop a purple tint pour the blueberries into a sift and crush the juice (puree) through getting rid of the skin. Take the salmon out and pour the blueberry puree on top and enjoy.