Salmon with Vodka and Blueberries

Salmon contains protein as well as minerals and B vitamins. While most fish are relatively low in fat, salmon is not. That doesn’t mean it is not good for you. The fat in salmon takes the form of oil. Oil that is polyunsaturated, which is preferable to the fat of meat, which is mostly saturated. In fact, salmon contains a unique group of polyunsaturated fatty acids, called omege-3 acids, which appear to offer double benefifs; they not only decrease levels of the artery-choking LDL (low-density lipoprotein) cholesterol, but also may raise levels of the artery-clearing HDL (high-density lipoprotein) cholesterol. Fish oil helps to prevent hardening of the arteries by thinning the blood, making it less likely to stick to walls of blood vessels, and reducing arterial blood clots. Finny, fish oil is rich in vitamins A and D. Not only does salmon taste wonderful, it is good for you. Remember, eat fish 2-3 times a week.

Salmon with Vodka and Blueberries

Serves 4

1 lb./455 grams salmon filet with skin

2-3 tbsp. vodka

1 tbsp. salt

 2 tbsp. fine salt

½ tbsp. sugar

Blueberry Sauce:

3 oz./90 grams blueberries

1 tbsp. apple cider vinagar

2-3 tsp. lemon juice

Garnish: 2 tbsp. blueberries

mint leaves

To make fish, remove all bones and place salmon in deep dish skin side down. Mix vodka, salt and sugar and spread on salmon. Cover and refrigerate to hours, no more. Remove vodka, salt, and sugar mixture. Remove skin and slice into thick cubes. Place them in a bowls and add 1½ oz/45 grams blueberries Divide and press mixture into a four round forms. Set aside.

To make sauce, place the rest of the blueberries, vinagar and lemon juice in a small pot and cook over low heat 5-10 minutes until the berries release their juice. Strain through a fine mesh sieve.

To assemble, make a ring of blueberry sauce on each of the for plates leaving the center open. Turn the salmon onto the middle of the plate and garnish with extra berries and mint leaves.

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