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.
- 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
- 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.
- 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.
- On a lightly floured surface, knead until smooth and no longer sticky.
- Coat a large bowl with the remaining oil. Add the dough, cover and refrigerate for 12 hours or until doubles in size.
- Punch down the dough and reform into a tight ball. Cover and refrigerate for another 8 to 12 hours and up to 3 days.
- To bake, place a pizza stone in the oven and preheat to 425 for at least a half an hour prior to baking pizza.
- 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.
- 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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