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Entree
2 servings
40 minutes
40 minutes
Chef Tom Fraker
2 half-pound salmon fillets
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
Salt and pepper to taste
1/2 cup water
1 clamshell organic blueberries (6 ounces)
1/4 cup Organic Blue Agave Syrup
1 tablespoon Grated Horseradish Extra Hot
1 tablespoon unsalted butter
Preheat oven to 350ºF.
Melt the butter and heat the olive oil in a heavy cast iron pan. Season the fish on both sides and add to the hot pan. Sear the fish on both sides and place it (in the pan) in the oven.
Bake the fish until cooked through, 10 minutes per inch of total thickness.
Meanwhile, make the sauce. In a small saucepan, bring the water, blueberries and agave to a boil. Reduce heat to a simmer and cook, mashing and stirring the blueberries until broken down, about 10 minutes.
Mix in the horseradish and cook for 2 minutes.
Remove the sauce from the heat and strain it into a bowl. Add the butter and stir until dissolved.
To plate, place fish on a serving plate and ladle the sauce over the top.
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