Blueberry-Balsamic Salmon

 

I have been hunkered down this past week with cold fall days and wind like I have never seen before.  We have had to rescue our patio furniture more than once, which almost ended up in both neighbors' yards.  I hope I have retrieved all our patio cushions (all 53 of them), because if one took off, I will never find it.

In other news...how cute are these fall pillows I just found for this year's decorating.  I am loving the "leftovers" one, I think it is absolutely hilarious!

However, my husband (aka Russell Wilson) thinks playing with our dogs (aka D.K. Metcalf and Tyler Lockett) and "going long" with his "football" (aka red Kong), thinks that is really fun.  Unfortunately, my pretty little pillow decorations are constantly taking a hit on Seahawks nights....ugh, I give up!

I hope you are all continuing to stay strong, healthy, and...sparkly!

Blueberry-Balsamic Salmon 

1 cup fresh blueberries

4 Tbl balsamic vinegar

2 tsp freshly squeezed orange juice

1 tsp honey

2 tsp red wine

2 (4 ounce) salmon fillets

In a small bowl add the blueberries, balsamic vinegar, orange juice, honey, and red wine.  Toss well until combined.  Set aside.

Coat a nonstick skillet with canola oil cooking spray and place over medium heat.  Cook the salmon about 4 minutes per side, or until the fish is cooked through.  Set aside.  Remove the skillet from the heat and carefully wipe away any liquid with paper towel.

Return the skillet to medium heat and add the reserved blueberry mixture.  Stirring constantly, cook 2 minutes, until the blueberries start to burst and sauce is just thickened.

Pour the sauce over the salmon and serve with freshly steamed green beans.

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