Blueberry Sauce and Salmon

The word salmon, any variety of fish of the genera Salmo and Oncorhynchus, comes from the Latin salmo, which later became samoun in Middle English. Many Native American tribes depended heavily upon salmon in their diet. Early European settlers quickly got tired of a salmon-rich diet, with many indentured servants actually having a clause written into their contracts restricting salmon meals to only once a week.

Salmon was abundant on both the East and West coasts of America. The waters of the Northwest are particularly abundant with salmon, where it is known as "Alaskan turkey." In Hawaii, it is lomi-lomi, a food which is -highlyprized.

New England first began canning salmon in 1840, shipping it all the way across the country to California. By 1864, the tables were turned, with California supplying the east with canned salmon. The waters of the East became fished out, so that today all Atlantic salmon comes from Canada or Europe. You can check out great recipes for your fish or meat, just visit Gourmandia.ca

Ingredients

For the Blueberry Butter:

4 oz. butter (room temperature)

½ lemon rind, grated

2 oz. fresh blueberries (chopped)

1/8 teaspoon fresh thyme leaves

1 green onion (chopped)

Pepper (freshly ground)

For the Salmon:

2 tablespoons butter

½ teaspoon chopped shallots

¼ cup fresh thyme leaves

4 salmon fillets (about 6 oz. each)

All purpose flour

4 oz. dry Vermouth

Blueberry butter (see recipe above)

4 oz. walnuts

1 tablespoon chopped fresh parsley

1. Make the blueberry butter a day ahead by beating the butter until creamy. Add the rind, blueberries, thyme, onion, and a little pepper and stir until blended. Chill.

2. Melt butter in a large skillet over medium high heat. Add the shallots and thyme and sauté for 2 minutes.

3. Lightly dust the salmon with flour. Add the fish to the skillet, flesh side facing up. Cook until colored then turn.

4. Add the Vermouth. Top each fish fillet with about ½ oz. of the blueberry butter. Cover, reduce heat, and simmer gently until fish is cooked through. Sprinkle the salmon with walnuts and parsley just before serving.