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Oven Steamed Salmon with Blueberry Balsamic Reduction

Every once in a while this happens. I made a recipe I love, and then it sort of slips away and never gets posted. This is one of those recipes. I can’t even remember why it didn’t get posted, maybe because I don’t really like the photos (sorry my ego got in the way of sharing a great dish with you .)

But I DO remember really loving it. Not just because it had a ton of flavor, and was really delicious, but because it’s low calories, naturally dairy and gluten-free AND it is packed with an insane amount of antioxidants, heart healthy foods, and that good stuff we need to shove into our bodies after the collective gluttony we all gleefully participated in over the past few days.

It’s like detox, but really, really delicious.

To be honest, the only reason I remember that it was buried in the recesses of my Dropbox, is an email I got from a PR person at the Blueberry Councill about a recipe contest. And although I have been drawn to a recipe contest or two in my day, I really don’t have the time for that right now. SO, it seemed to be fate that I had one. A really fabulous, healthy and delicious blueberry recipe all ready to go. So thank you, Blueberry Council, for the fabulous berries and the timely reminder.


Oven Steamed Salmon with Blueberry Balsamic Reduction


  • For the Salmon:
  • 4, 3 oz Salmon Filets, skinless
  • 2-3 cups low sodium vegetable broth
  • For the Sauce:
  • 1 medium shallot, minced (about 1 tbs)
  • 1 tsp olive oil
  • 1 cup fresh blueberries
  • ¾ cup balsamic vinegar
  • ½ tsp black pepper
  • For the Salad:
  • 1 ½ cups cooked quinoa
  • 1 cup chopped arugula
  • ½ cup shelled Edamame beans
  • ½ cup dry roasted almond slivers
  • ½ tsp sea salt
  • (Makes 4 servings)


  1. Preheat oven to 375
  2. Place a wire rack over a rimmed baking sheet , place the salmon fillets on the rack. Pour the vegetable broth in the bottom of the baking sheet, making sure that the broth does not submerge the wire rack. You want at least 1/2 inch between the liquid and the top of the wire rack.
  3. Cover the baking sheet with aluminum foil, making sure to tent the foil over the salmon so that the foil does not touch the fish at all. Secure tightly, in order to trap the steam inside the foil.
  4. Bake for 15-18 minutes or until the salmon flakes easily with a fork.
  5. In a pan over medium high heat, add the oil and allow to get hot but not smoking. Add the shallots and sauté until opaque. Add the blueberries and balsamic, reducing heat to maintain a low simmer. Cook until reduce until about half, and thickened. Remove from heat and stir in the black pepper.
  6. Combine all of the salad ingredients in a bowl and toss to combine. Divide the salad among four plates. Top the salad with a salmon fillet and top each salmon fillet with the blueberry balsamic reduction.

29 Responses to Oven Steamed Salmon with Blueberry Balsamic Reduction

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