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Main courses
Teriyaki-Style Salmon with Blueberry Glaze
A Japanese-inspired main: salmon fillet lacquered with a sweet-and-sour glaze made from Minnelea Extra Black Blueberry Jam and soy sauce.
Method
- Heat the soy sauce, blueberry jam and ginger together until you have a glossy glaze.
- Sear the salmon in a pan, skin side down.
- Pour in the glaze and lacquer the salmon, turning it gently.
- Let it reduce until the fish is glossy and cooked through.
- Serve with sesame seeds and, if you like, plain white rice.
Minnelea products for this recipe
The preserves used in this recipe.
A Minnelea take: we use our artisan jars from Cilento to reinterpret a Japanese classic. We work at low temperature, with real fruit and a short ingredient list. Our recipes exist to show what the farm makes.