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Epicurious

Sweet and Spicy Salmon

By Jennifer Iserloh

3.8

(2)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

4 dried Szechuan chiles (about 1 inch long), seeded
1/4 cup water
1 teaspoon sesame oil
4 cloves garlic, finely chopped
1 pint blueberries
4 teaspoons apple cider vinegar
1 teaspoon sugar
1/4 teaspoon salt
4 grilled 6-ounces wild salmon fillets

Preparation

  1. Place chiles and water in a skillet and simmer until soft, about 2 minutes. Add sesame oil and garlic; cook until fragrant, 1 to 2 minutes. Stir in blueberries, apple cider vinegar, sugar and salt. Bring to a boil and cook, mashing berries with a wooden spoon until a thick sauce forms, 5 minutes. Remove from heat. Divide sauce over salmon fillets.

Nutrition Per Serving

Per serving: 319 calories
12.4 g
fat 1.9 g saturated
16.5 g carbohydrates
2.5 g fiber
35.3 g protein
#### Nutritional analysis provided by Self
TagsChileVegetableBlueberryBerryFruitSalmonFishSeafoodMainDinnerGluten FreeDairy FreeSummer
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