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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.


Beer Pizza Dough


  • 3 cups bread flour
  • 1/4 tsp salt
  • 2 tsp sugar
  • 1 cup wheat beer
  • 1 packet dry active yeast
  • 3 tbs whole milk
  • 1 tbs olive oil, plus 2 tbs, divided
  • Yield: One large pizza crust, or two small pizza crusts


  1. In the bowl of a stand mixer fitted with a dough hook, add the bread flour, salt and sugar, stir until well combined. In a microwave safe bowl, add the beer. Heat until 110 degrees. Add the yeast and wait 5 minutes or until the yeast foams.
  2. Add the beer to the flour and stir until incorporated. Add the milk and 1tbs oil, stir with the dough hook until it forms a sticky ball.
  3. On a lightly floured surface, knead until smooth and no longer sticky.
  4. Coat a large bowl with the remaining oil. Add the dough, cover and refrigerate for 12 hours or until doubles in size.
  5. Punch down the dough and reform into a tight ball. Cover and refrigerate for another 8 to 12 hours and up to 3 days.
  6. To bake, place a pizza stone in the oven and preheat to 425 for at least a half an hour prior to baking pizza.
  7. Roll out the pizza dough to about the size of your pizza stone. Sprinkle a pizza peel with corn meal. Transfer the dough to the pizza peel. Top with your desired toppings, lots of them.
  8. Open the oven and carefully transfer the pizza to the pizza stone. Bake for 8-12 minutes or until golden brown.

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Averie @ Averie Cooks November 26, 2012 um 3:04 am

I love Balsamic Reduction but you added blueberries. GENIUS! I could drink it!


Jackie November 26, 2012 um 11:42 am

It was so good. I totally need to make it again 🙂


Jen @ Savory Simple November 26, 2012 um 6:34 am

That reduction sounds perfect!


Anna @ Crunchy Creamy Sweet November 26, 2012 um 8:38 am

Salmon is the only fish I actually like to eat. Your blueberry balsamic reduction sounds out-of-this-world! Glad you shared this dish – it’s gorgeous!


Jackie November 26, 2012 um 1:14 pm

I’m super picky with salmon, it can taste really strong to me sometimes. But I love it steamed, it sort of tempers the parts I don’t like and brings up the parts I do.


Bree November 26, 2012 um 9:34 am

That sauce looks delicious!


claire @ the realistic nutritionist November 26, 2012 um 10:14 am

YES!! Quinoa for the win!! 🙂


Denise November 26, 2012 um 11:37 am

Nothing beats a balsamic reduction (yum!) and what a great idea to add the blueberries, must try that soon! And anything with edamame is good, love them.


Jackie November 26, 2012 um 1:14 pm

I’ve been so obsessed with balsamic glaze, I think I might make it for Christmas gifts. I love it with blueberry.


Cassie | Bake Your Day November 26, 2012 um 2:21 pm

I love balsamic reductions more than almost anything, adding blueberries is amazing. Love this Jackie!


Ashley – baker by nature November 26, 2012 um 5:58 pm

I’m normally not too into salmon, but geeze girl – this looks fabulous! Can’t wait till blueberries are back in season!


Jackie November 26, 2012 um 7:38 pm

Thanks! I’m not a Salmon Super Fan, but this I really loved. Maybe all the acid and the strong salmon balanced each other.


Nicole @ Lapetitebaker November 26, 2012 um 6:24 pm

This is great after all the mashed potatoes and turkey I consumed this weekend. Living in Seattle, salmon is always fresh so I eat it at least once a week. The blueberry reduction sauce look’s down right awesome!


Jackie November 26, 2012 um 7:37 pm

You live in Seattle? I’m from Washington and my husband and I are trying to back to Seattle soon. I love how great the food scene is up there.


Julie @ Table for Two November 26, 2012 um 6:34 pm

wow, i love that this has blueberries infused with balsamic vinegar and cooked down to a reduction. it sounds absolutely fantastic!


Diana @Eating Made Easy November 26, 2012 um 7:01 pm

Love balsamic reductions, can’t wait to try this!!


Carrie November 26, 2012 um 7:30 pm

I need this right now. Something healthy and delicious.


Anna @ Hidden Ponies November 26, 2012 um 10:18 pm

I love salmon and need to eat more of it, and do more with it than butter and lemon or brown sugar/maple syrup 🙂 This looks perfect!


Chung-Ah | Damn Delicious November 26, 2012 um 11:29 pm

There are so many times where I have made something, photographed it, and didn’t post it for months! Mainly it’s because I’m too lazy to edit the photos. I’m so bad, right? But really, I’m so glad you shared this salmon dish because that blueberry balsamic reduction sounds to die for! I could take a bath in that reduction!


Stephanie @ Eat. Drink. Love. November 27, 2012 um 8:18 pm

Well, I am glad you finally shared this one because it looks fantastic! That reduction looks marvelous!


Nida November 29, 2012 um 4:02 am

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[…]I am not positive the place you’re getting your information, but great topic.[…]…


Julia {The Roasted Root} November 29, 2012 um 9:04 am

Fabulous meal! I love fruit compotes/salsas with fish and have never tried blueberry. I bet it’s delicious! Your quinoa salad with edamame looks great as well! I could easily addict myself to this dish!


Julia November 30, 2012 um 12:05 pm

We eat a lot of salmon in our house and I have never thought to add something sweet like blueberry to it! Sounds lovely.


Barb Greg December 2, 2012 um 4:46 pm

This is exactly what I need to be eating right now!


afracooking January 2, 2013 um 1:58 pm

What an amazing combination!! Sounds gorgeous (and HEALTHY!) Thank you for sharing!


The Greatist Table: 5 Healthy Detox Recipes from Around the Web | Greatist January 7, 2013 um 2:53 pm

[…] Steamed Salmon with Blueberry Balsamic Reduction via Domestic Fits This rockstar dinner recipe is gluten and dairy-free, low in calories, and loaded with antioxidants […]


Simple Broth Poached Salmon with Blueberry Balsamic Reduction @ Nutritionist in the Kitch March 21, 2013 um 8:16 am

[…] picked up this recipe idea from Jackie at Domestic Fits. In her original version of the recipe, she steams the salmon in the oven and tops it on a bed of […]


Lindsay November 3, 2014 um 6:34 pm

I may be missing it…

But what temp to put the oven at? Thanks!


Jackie November 14, 2014 um 8:15 pm



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