Blueberry Glazed Salmon

Ingredients

SERVINGS: 4

• 1 tablespoon olive oil plus additional for brushing
• 3/4 cup sliced onions
• 1 garlic clove, grated
• 1/4 teaspoon coarse kosher salt plus additional for seasoning
• 1/4 teaspoon chopped dried thyme plus additional for seasoning
• 1/2 cup fresh blueberries
• 1/4 cup no sugar blueberry jam
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• 4 7-ounce salmon steaks or fillets 
• 3 tablespoons thinly sliced fresh mint, divided.  I used dried.

Directions

Saute onions and garlic in  olive oil until soft.  Add blueberries, water, vinegar and jam.  Cook until beginning to thicken.  Place mixture in food processor and pulse until a thick semi smooth mixture.  Return to pan and keep warm.

Pan fry salmon in olive oil.  I salt and pepper one side of the fish.

Place a dollop of blueberry glaze over fish to serve.

ENJOY!

Dill Dressing

Ingredients
Yields:  10 servings


1 cup Hellmann's canola mayonnaise (*contains eggs)
You may substitute with vegan mayonnaise, but I haven't tried it yet. If you use vegan mayonnaise, please let me know what you think.  :)
1/3 cup Coconut milk yogurt 
I used my homemade yogurt, but you may use the store bought as well.
3 tbsp Coconut milk
1 tbsp Dried dill weed
1 1/2 tbsp Xylitol
3/4 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp Worcestershire sauce


Directions


In a small bowl, combine all ingredients; stir until smooth.  Cover and chill.  May be used as dressing for salad as shown in the picture above or as a dip for raw vegetables.  Store in the refrigerator.


*Hellmann's Canola Mayonnaise

Nutrition Facts Serving Size 1Tbsp (13g) Servings per container VARIES Amount Per Serving Calories 45 Calories from fat 40 % Daily Value * Total Fat 4.5g7% Saturated Fat 0g0% Trans Fat 0g Polyunsaturated Fat 1.5g Monounsaturated Fat 2.5g Cholesterol 0 mg0% Sodium 95mg4% Total Carbohydrates 0g - less than 1 gram0% Protein 0g Vitamin E6% *Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS: WATER, CANOLA OIL**, VINEGAR, MODIFIED CORN STARCH**, WHOLE EGGS AND EGG YOLKS+, SUGAR, SALT, LEMON JUICE, XANTHAN GUM**, (SORBIC ACID**, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, DL ALPHA TOCOPHERYL ACETATE (VITAMIN E), PHOSPHORIC ACID**, NATURAL FLAVORS, CITRIC ACID**, OLEORESIN PAPRIKA, BETA CAROTENE** (FOR COLOR). GLUTEN-FREE. ** INGREDIENT NOT IN MAYONNAISE + ADDS A TRIVIAL AMOUNT OF CHOLESTEROL

Tapenade

Ingredients

Yields:  1 cup

2 oz  Anchovy fillets in olive oil

1 cup Large black pitted olives

2 cloves Garlic

2 tbsp capers

1 tsp dried basil

1/2 Lemon, juiced

Directions

Place all ingredients into food processor or blender.  Blend until smooth.

Use as a spread on crackers or bread.  For other uses click on link.

I used my tapenade over flounder fillets.

Flounder Fillet Topping Polenta Covered in Tomato Sauce with Onions, Garlic, Peppers and Capers

Ingredients
Yields:  4 servings


4 Flounder fillets  (or your choice of any mild fish)
1/2 cup organic sweet onion chopped 
1/2 cup organic green pepper chopped (I used frozen peppers from my garden)
3 cloves of garlic diced
2 tbsp Olive oil (divided)
1/2 cup organic grape tomatoes halved
2 tbsp capers
2 cups canned organic tomatoes (I used canned tomatoes from my garden)
1 tsp Sea salt
1tsp Dried thyme
1 tsp Xylitol (optional)
1 cup Organic polenta




Directions


Preheat a pot and add 1 tbsp olive oil.  Place onions, peppers, and garlic into pot and saute on medium heat.  


After, vegetables are tender-crisp (Al dente), reduce heat to simmer and stir in grape tomatoes and capers.

Puree the canned tomatoes in a blender or food processor.  Pour pureed tomatoes into a sauce pan and add the salt, thyme, and Xylitol.  Heat sauce on medium until bubbling, add vegetables and reduce to simmer.

Prepare polenta per package directions..

While polenta is cooking, pan fry fish fillets with 1 tbsp olive oil.  First, preheat pan, then add oil, then fillets.  Cook on medium until fish is tender and flakes.

Place one cup serving of cooked polenta on plate, top with vegetable sauce, fillet and more sauce.

Enjoy!