Blueberry Glazed Salmon

I’ve kind of been going crazy with the vegetables recently… Most people struggle to eat enough veggies, but if it’s possible to eat too many, I think I’m getting pretty close. Roasted vegetables are just so good! Sweet potato French fries everyday, roasted onions, sautéed kale, or anything you can roast or fry with some coconut oil, salt, and seasoning! But vegetables take up a lot of stomach space, so it’s hard to eat much else. So in an effort to get in some more protein, I created this salmon recipe for dinner. I knew it would have to be really exciting to be able to tear me away from my beloved butternut squash, and I think it did the trick.


            Blueberry glazed salmon turns a beautiful shade of pinkish-purple. It sounds fancy, but this version is incredibly easy. I invented it as I was cooking and finding ingredients around the kitchen. It contains only five ingredients and takes less than twenty minutes from start to finish! Perfect for when you are starving and don’t feel like waiting for anything to cook (like I usually am). Between the salmon and blueberries, it is full of antioxidants. The ginger and lemon are great for digestion as well, in case you aren’t eating copious quantities of vegetables. Add in coconut oil, and you have a superfood-packed, super fast dinner. cut

Blueberry Glazed Salmon

1 cup blueberries (I used Trader Joe’s frozen)

1 tbs minced fresh ginger

1 tbs coconut oil

2 medium salmon filets

1 lemon—need slices, zest, and juice

  1. Heat coconut oil and ginger in a medium frying pan on the stove. Add in blueberries, 1 tsp lemon zest, 1 tbs lemon juice, and 3 slices fresh lemon once oil starts sizzling.
  2. Add in about 1/3 cup water to create a thin sauce. Place salmon in sauce and try to coat with blueberries. Add in enough water so that filets are surrounded.
  3. Place top on the pan to allow salmon to cook for a few minutes.
  4. Once salmon as almost fully cooked, remove the top of the pan and allow most of the water to boil away.                                                                            cooking
  5. Remove from pan was sauce is syrupy and sticky and the salmon is fully cooked.above

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