Spice Rubbed Salmon with Blueberry Vinaigrette

Name: Spice Rubbed Salmon with Blueberry Vinaigrette
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: Vinaigrette; 1 c fresh or frozen Blueberries; 2 tbsp EVOO; Juice of 1/2 Lime; 1 tbsp Coconut Nectar or Honey; 3 tbsp Water; Pinch Salt; Spice Rub; 2 tbsp Fennel Seeds; 6 Cardamom Pods; 1 tbsp Coriander Seeds; 1/2 tsp ground Ginger; 1/2 tsp Salt; Pinch Pepper; 4-6 oz Wild Caught Salmon, cut into 2 portions; 2 tbsp Coconut Oil

Chelsia @cook_4904385

Colorado

Spice Rubbed Salmon with Blueberry Vinaigrette

Chelsia @cook_4904385

Saved

Ingredients

10 mins

2 servings

Vinaigrette
1 cfresh or frozen Blueberries
2 tbspEVOO
Juice of 1/2 Lime
1 tbspCoconut Nectar or Honey
3 tbspWater
PinchSalt
Spice Rub
2 tbspFennel Seeds
6Cardamom Pods
1 tbspCoriander Seeds
1/2 tspground Ginger
1/2 tspSalt
PinchPepper
4-6 ozWild Caught Salmon, cut into 2 portions
2 tbspCoconut Oil

Saved

Steps

10 mins

1

Preheat the oven to 350F degrees.
2

First, make the vinaigrette. In a blender, puree all the ingredients until the mixture is smooth. If it’s too thick, add a bit of water to thin. Pour the vinaigrette into a jar and set aside
3

Using a spice grinder or motar and pestle, grind the spices together. Remove the pin bones of the salmon if needed, and rub the spice mixture into the fish. Shake off any excess
4

Heat the coconut oil to medium-high heat and add the salmon, spice side down. Cook for 3-5 minutes until the underside is golden brown and releases easily from the pan. Turn to skin side down and cook an additional 3-5 minutes or to your preferred temperature
5

To serve, drizzle with the vinaigrette