Wild Blueberry Salmon

Wait, really? Fruity salmon?!

Yes kids -- I know it sounds funky but it's so delicious! And you know what my favorite part about it is? No pans to scrub when it's all over :-)


Ingredients

1 6-oz salmon fillet
Salt & Pepper
1 tsp fresh grated ginger (or 1 tbs pickled, chopped - See Shopping Tip below)
1/2 red bell pepper, julienne
1/2 white onion, thinly sliced
small handful of fresh blueberries, plus some for garnish
1/4 cup water
1 tbs honey
1/2 tbs snipped chives (optional)


Preheat oven to 400 degrees.

Start by tearing a 2 sheets of tinfoil, about a square foot per sheet. Place salmon fillet in the center, skin-side down. Season with Salt & Pepper. Pull up the edges of the foil around the salmon, creating an open pouch for cooking.

Add the following ingredients in this order: ginger, red pepper, onion, and blueberries.

In a small dish, whisk together the honey and water. Pour over the salmon and veggies.

Close the pouch by folding together at the top, but make sure to leave a small opening at one or both ends for steam to escape! Put the pouch on a baking sheet and place in the over for 25 to 30 minutes.

Remove, and be very careful opening the pouch. Plate the salmon with the cooked veggies on top, and garnish with a few extra blueberries (all the the cooked berries will have exploded...) and snipped chives, if using.


Growing up, there was always the debate over whose turn it was to do dishes. One of the few not-so-great things about being single is that there's no one to share that work load. It's all you. So enjoy the fact that there are no messy grill pans or skillets to scrub when this is done. Just throw away the tinfoil, and get on with your fabulous night!

SHOPPING TIP: Ginger is one of those ingredients that I think a lot of non-chefs (like me!) are afraid of at first. The roots just look really intimidating to work with. I can promise you that they're not, and they're very inexpensive. But if you just don't want to, the next time you order in sushi save the pickled ginger in a baggie. You use more of it, but all it takes is a simple quick chop. And it's free -- no arguing with that!