| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 445 | 23g | 6g | 18g |
| sugars | fibre | protein | salt |
| 10g | 1g | 40g | 0.78g |
Every dish tells a story, and my recipe for Salmon with Cloudberry Sauce is a rich tale of culinary fusion I can’t wait for you to delve into. The salmon, a staple from my Seattle upbringing, is enrobed in a delicate, punchy sauce that pays homage to my Japanese ancestry via the unlikely hero of the forests of Scandinavia – the cloudberry.
A love letter to fusion cooking
When I first traveled to Japan in search of culinary inspiration, I was drawn to the way my ancestral home expertly blended flavors, creating dishes that were both thoughtfully planned and excellently executed. Creating a recipe that bridges the Pacific Northwest and the Land of the Rising Sun seemed like the perfect way to honor both my roots and my adventures. And so, the Salmon with Cloudberry Sauce was born – an eclectic medley of sweet, sour and savory that perfectly personifies my culinary journey.
The power of the cloudberry
Cloudberries, renowned for their golden hue and tart flavor, are a cherished ingredient in Scandinavia, but not very well known elsewhere. By including them in this recipe through a delightful jam, I wanted to introduce this under-appreciated ingredient to a wider audience. Rich in Vitamin C and antioxidants, cloudberries not only elevate your dish – but your health too. Antioxidants are beneficial compounds that help protect your body against disease.
While you might not find Salmon with Cloudberry Sauce on a typical sushi menu, the harmony between the sweetness of the cloudberry jam and the richness of the salmon fillet will remind you of the best Japanese sushi experience. One of my favorite pairings is to serve this dish alongside a crisp, fresh, Japanese-style salad, nicely balancing the flavors and creating a meal that’s not only tasty, but also brimming with health benefits.
In sum, my Salmon with Cloudberry Sauce is more than just a recipe; it’s an embodiment of my love for the diversity in food and the magic that ensues when contrasting culinary worlds collide. I hope you fall in love with it as much as I have, and that it brings a touch of the Pacific Northwest to your kitchen, wherever you may be in the world. Bon Appétit!
What You’ll Need
- 6 salmon fillets, each about 6 oz
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup cloudberry jam
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, finely chopped
- 1/2 cup heavy cream
Method
Step One
Season the salmon fillets with salt and pepper.
Step Two
Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets and cook for about 4-5 minutes on each side, or until the salmon is cooked to your desired level. Remove the salmon from the skillet and set aside.
Step Three
In the same skillet, add the cloudberry jam, dry white wine, lemon juice and Dijon mustard. Simmer over medium heat until the sauce has reduced by half.
Step Four
Lower the heat and stir in the fresh dill and heavy cream. Continue to simmer until the sauce thickens.
Step Five
Return the salmon fillets to the skillet, spooning the sauce over the top. Simmer for a few minutes more, until the salmon is heated through.
Step Six
Serve the salmon with the cloudberry sauce spooned over the top. Enjoy!
