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.


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


  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


  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.

For more of our Taste of Nova Scotia events, news and recipes delivered directly to your inbox, subscribe to our Taste of Nova Scotia emails.

Leave a Reply