Butter-Rubbed Salmon with Blueberry Sauce

Name: Butter-Rubbed Salmon with Blueberry Sauce
Yield: serves 6
Ingredients: 1 2-pound salmon fillet, skinned; Lemon-Caper Butter Rub (recipe follows); Blueberry Sauce (recipe follows); 4 tablespoons (1/2 stick) unsalted butter, melted; 1 teaspoon capers, drained and mashed; 1 teaspoon packed grated lemon zest; 1/2 teaspoon garlic powder; 1/2 teaspoon House Herbs (page 233) or other Italian herb blend; 1 tablespoon diced yellow onion; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; (makes 1/3 cup); 2 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth; 1/4 medium yellow onion; 1/4 sweet apple, such as Fuji; 3 to 4 sprigs fresh thyme; 2 cups fresh or frozen blueberries; 1 1/2 teaspoons freshly squeezed lemon juice; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons unsalted butter, cut into 1/2-inch pieces; (makes 1 1/2 cups)

December 22, 2011

SMOKED, POACHED, GRILLED, OR SAUTÉED, salmon is what’s for dinner in the Northwest. Its rich flavor is even better when paired with a butter rub. If you prepare this dish in advance, bring the salmon to nearly room temperature before you cook it. Using a thicker piece of salmon will give you better cuts. Otherwise, if the butter rub is too cold, it will flake off the salmon. The sweet blueberry sauce provides an unexpected color and flavor contrast to the rub.

Recipe notes

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