Atlantic Salmon with a Wild Blueberry Chutney

hands hold salmon on a board

Seafood and wild blueberries are a staple here in Nova Scotia. This Atlantic Salmon with a Wild Blueberry Chutney by The Kilted Chef combines both of these classic favourites into a delicious dish.

Ingredients

Serves: 2

Wild Blueberry Chutney

2 tbsp butter
1/2 cup fresh blueberries
1/4 cup sugar
1/4 cup balsamic vinegar
Salt and pepper to taste

Directions

  1. In a small saucepan on med-high heat melt butter, add blueberries, sugar and sauté for a few minutes, until blueberries are nice and shiny.
  2. Add balsamic vinegar and bring to a boil then reduce heat to simmer for 3 to 4 minutes and let rest until ready to serve.

Grilled Salmon

2 8 oz salmon fillet
2 oz olive oil
2 pinch of sea salt
6 turns of ground pepper

Directions

  1. In a cast-iron pan on high heat place the oil till it starts to get hot, then place the salmon in the pan and heat on both sides for 2 minutes.
  2. Move to a pre heated oven at 350F (180 C) for 6 to 8 minutes.
  3. Bring out and rest for a few minutes. Serve with your favorite sides and drizzle with the blueberry balsamic compote.

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