Salmon with Blueberry Beurre blanc Sauce.
Updated: May 15, 2019
If you are looking for a quaint town with lots and I mean lots of history, you have got to go to Annapolis MD. It is home to the United States Naval Academy which is great to visit if you get the chance. The main street in the center of town is cobble stone with wonderful little shops and restaurants. You really feel like you have gone back in time. One of my favorite restaurants is Café Normandy. It’s a great place for lunch or dinner and serves wonderful French dishes. Salmon with Blueberry Beurre blanc sauce is my absolute favorite and the recipe below is my adaptation of that dish! Let me know how you like it.
Here is what you will need!
1 ½ cups blueberries (fresh or frozen and thawed)
1 tablespoon butter
1 teaspoon sugar
¾ cup white wine
Small sprig of rosemary
4 tablespoons of butter cut into 8 pieces
4-5 ounce salmon fillets (or one large piece)
Place Salmon in a large baking dish or baking sheet. Place in preheated oven and bake at 400 degrees for 12 minutes.
While the salmon is baking, make your sauce.
In a medium frying pan, melt 1 tablespoon butter over medium heat. Add the blueberries and sugar to the melted butter and stir gently. Allow the blueberry mixture to cook until a few of the berries start to burst. Add the white and rosemary sprig and allow the mixture to reduce to half ( about 4 minutes). When mixture has reduced to half. Stirring gently and constantly, add the 8 pieces of butter one at a time until it has dissolved into the sauce. Repeat this the remaining pieces. Spread ¼ of the sauce on a plate and place a salmon fillet on top. ( I save a few of the whole blueberries from the sauce to garnish the top).