yakalskovich: (Into the blue...)
This is a recipe from the Icelandic cookbook my sister made for her husband as a birthday present because there just is no Icelandic cookbook on the German speaking market; I just pulled it through Google translate and cleaned it up a little.-

The flavor combination of salmon and blueberries may perhaps be unusual, but the young Icelandic cuisine is experimental and likes to use local products: blueberries are found almost everywhere on the heaths of Iceland, and the Icelandic rivers are famous for their salmon.


Ingredients:

Half a salmon (with skin)
200g blueberries
1 clove garlic
1 teaspoon grated fresh ginger
1 finely chopped shallot
Squeeze half a lime
2 tablespoons balsamic vinegar
2 tablespoons chopped basil
Salt and pepper


Preparation:

For the marinade, heat the blueberries, the garlic, the ginger, shallots, lime juice, the balsamic vinegar and basil in a skillet with some butter and simmer for several minutes. Then allow the marinade to cool slightly and shred with a hand blender and mix. Cover the salmon with half of the marinade in a not too thick layer, and let it rest in the refrigerator for several hours.

Preheat the oven to 250 degrees. Lay the salmon skin side down on a baking sheet and cook for 10 to 15 minutes in the oven.

Finally, serve the salmon with the remaining marinade and some vegetables or potatoes.
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