Blueberry salmon and a sweet salad

Blueberry salmon and a sweet salad

Hey guys! Sorry about the blog drama on Monday. As soon as I hit publish, all of my posts disappeared. I somehow managed to fix it yesterday (don’t ask me how!) so if you missed Monday’s post about events training, my squat problems and being in a strongwoman documentary, check it out here.

In that post, I promised to share the recipe for my current favourite dinner. As you know, I hardly ever post recipes but this one is strongman-approved and diet-friendly so I had to. The salad is deliciously sweet and more-ish, while the sweet-and-savoury combination of the blueberry salmon is surprisingly tasty. This is so simple and the total time to table is only 20-25 minutes.


Blueberry and Mint Salmon with Spinach, Strawberry and Almond Salad
Ingredients (2 large servings)
For the fish:
4 pieces of salmon (about 120g each)
1/2 teaspoon thyme, chopped
1 TB olive oil
4 shallots, finely chopped
1 garlic clove, finely chopped
150g blueberries
1/4 cup water
1 TB balsamic vinegar
2 TB mint, chopped

For the salad:
1 bunch spinach, washed
150g strawberries, sliced
60g soft cheese of your choice (I use feta or blue cheese)
30g slivered almonds
3 TB olive oil
2 TB balsamic vinegar
2 TB honey

Pre-heat your oven to 200C. Place the salmon on a lined oven tray and drizzle with oil. Sprinkle with salt, pepper and half of the thyme. Bake for approximately 20 minutes until soft and flaky.

While the salmon is cooking, prepare the blueberry glaze. Heat the olive oil in a pan, and then add the shallots and saute gently for a few minutes until softened. Stir in the garlic and thyme with some salt and pepper, and then add the blueberries, water and balsamic vinegar. Use the back of a fork to crush the blueberries. Continually stir the sauce until it thickens, for about 4-5 minutes. Right before the salmon is done, add in the mint.

Finally, make your salad by mixing the oil, vinegar and honey in a small bowl. Add the spinach, strawberries and almonds to a large bowl, and then add the dressing and use your hands to combine thoroughly. Add a generous crumbling of the cheese of your choice. (Note: I like this salad swimming in dressing, so you may have some left over.)


Take your salmon out of the oven, and pour the blueberry glaze on top. Garnish with a few extra slices of mint if you desire.


Do you like the combination of sweet and savoury foods?

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