A few weeks ago, I put a new salmon recipe on the menu. The salmon was tasty (probably a 3.75 on the Andy scale), but, for me, the dressing was the real winner. I love having something new for my salads, especially when it’s an easy as “cook, blend, stir, serve.”
The recipe called for fresh blueberries, but since I put several pounds of blueberries in the freezer last summer, I saw no reason to buy out-of-season, trucked-for-miles blueberries in the store. (Obviously, I did buy the out-of-season blackberries a few weeks later. They were on sale, and it’s a LONG time till berry season here, OK?) Per Annie’s instructions, I did remove a few tablespoons of blueberry sauce (to glaze the salmon) before I added the vinegar, but unless I’m making the fish again, I don’t think I’ll bother with that step. And since I’m still not the biggest fan of goat cheese, I opted for feta on my salad.
The result was a fresh, slightly sweet twist on a standard side salad, which will definitely come in handy when our lettuce is ready in a few weeks. (We planted seeds two weeks ago, and now we have the cutest little lettuce plants popping up in the garden!) Come on summer! We’re ready for you!
4 ounces of blueberries, fresh or frozen (no need to thaw if using frozen berries)
1/4 cup olive oil
1 1/2 tablespoons of honey
3 tablespoons white wine vinegar
kosher salt and fresh pepper
In a small saucepan, combine the blueberries, oil and honey. Cook over medium heat, stirring every so often, until the berries are soft and juicy.
Remove the pan from heat and use an immersion blender to puree the mixture until the berries are smooth. Add the vinegar and whisk until the mixture is smooth. Season to taste with salt and pepper. Allow the dressing to cool before putting it on a salad.
Store in an airtight container in the refrigerator. (Mine kept for a few weeks without any issues.)
From Annie’s Eats
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