I love the simplicity of this recipe. Its easy and delicious. The blueberry sauce came from the August edition of Canadian Living. In the magazine they serve the sauce with a grilled chicken breast which I decided was a bit to plain as I was serving it to guests. Also I love the combination of lemon and blueberries so it was a win, win. Still simple but extra delicious!
Chicken with Blueberry Sauce
8 organic chicken breasts
1/2 cup olive oil
1/2 cup fresh lemon juice
1 tablespoons olive oil
1/4 cup finely chopped red onion
3/4 cup fresh or frozen blueberries
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 to 2 teaspoons chopped fresh rosemary, or use dried
1 teaspoon arrowroot starch or tapioca starch
1/2 tsp dry mustard
Place chicken breast in a bowl or baking dish and pour the olive oil and lemon juice over them. Place in the fridge to marinade for 1 hour or longer.
In a small saucepan, heat half of the oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add blueberries, vinegar, maple syrup, rosemary, cornstarch and mustard; season with salt and pepper. Bring to a boil, reduce heat to medium-low and simmer until blueberries burst and sauce has thickened, 2 to 3 minutes.
Meanwhile, preheat your barbecue and cook the chicken until no longer pink inside approximately 3 to 5 minutes per side at a medium high heat.
Serve with blueberry sauce and vegetables. I served with carrots and asparagus and potato salad.
My friend, Pam, recommended this recipe. She follows Tieghan Gerard from Half-Baked Harvest and has enjoyed many of her posts. I love it because it is fast and easy and made in one pan. It took less than 30 minutes from start to finish. I added mushrooms to the original recipe and have tried it with pickerel instead of salmon and it was equally delicious. I used coconut milk and was pleasantly surprised that it didn't taste in the least bit coconutty. This is a great recipe to serve to guests and the leftovers are yummy the next day.
Salmon with Creamy Feta Sauce
4 salmon fillets, skin on or off
Sea Salt and Pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 medium zucchini, sliced
1 cup mushrooms, sliced
1 small onion or shallot, thinly sliced
3 cloves garlic, chopped
1 tablespoon chopped fresh thyme
Crushed red pepper flakes
1 cup canned full fat coconut milk or heavy cream
¾ cup crumbled feta cheese
Juice of one lemon
Fresh basil and thyme, for serving
Season the salmon with salt and pepper
Heat the olive oil in a large skillet over medium heat. Add the salmon, skin side down, and cook for 2-3 minutes, until the salmon is crisp. Flip and continue cooking for another couple of minutes or until salmon is cooked. Remove from the skillet and remove skins and discard.
In the same skillet, add butter, zucchini, mushrooms and shallots, and cook until the onion becomes translucent. Add the garlic, thyme, and crushed red pepper flakes, cook another 1 to 2 minutes. Stir in the cream and feta. Season with salt and pepper. Bring to a boil over medium heat and then turn the heat down to simmer and stir constantly until the sauce is smooth and creamy, about 5 minutes. Stir in the lemon juice. Remove from heat and slide the salmon back into the sauce.
To serve, plate each piece of salmon, and spoon sauce and vegetables on top. Serve topped with fresh basil and thyme.
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.