Ingredients
Method
- Make the blueberry glaze. In a small saucepan over medium heat, combine the blueberries, balsamic vinegar, honey, and Dijon. Cook for 4-5 minutes, stirring occasionally, until the blueberries burst and the glaze thickens enough to coat the back of a spoon. Strain through a sieve if you want a smooth glaze, or leave chunky for a more rustic texture. Season with salt and pepper. Set aside – it will thicken further as it cools.
- Cook the salmon. Pat the salmon dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place salmon flesh-side down and cook for 3 minutes without moving. Flip carefully. Brush the cooked side generously with the blueberry glaze. Cook for another 2-3 minutes until the salmon is just cooked through – slightly translucent in the centre when pressed. Brush with more glaze and remove from heat.
- Make the dressing. Whisk together olive oil, lemon juice, honey, and Dijon until emulsified. Season to taste.
- Assemble. Arrange the greens on a large platter. Scatter the blueberries, red onion, and toasted almonds over the greens. Drizzle with about two thirds of the dressing and toss gently. Lay the glazed salmon fillets over the dressed salad. Crumble the goat cheese over everything. Drizzle the remaining dressing over the salmon. Finish with fresh mint or basil.
Nutrition
Notes
Tips
The blueberry glaze can be made up to 3 days ahead and refrigerated. Reheat gently before brushing onto the salmon.
Frozen blueberries work just as well as fresh for the glaze – they actually break down more easily and give a smoother result. Use fresh blueberries in the salad for texture.
Toast the almonds in a dry pan over medium heat for 3-4 minutes until golden and fragrant. Watch them carefully – they go from toasted to burned very quickly.
For a dinner party, make the glaze and dressing ahead, prep the salad ingredients, and cook the salmon fresh just before serving. The whole assembly takes about 5 minutes once the salmon is cooked.
FAQ
Can I use frozen blueberries in the salad as well as the glaze?
For the salad, use fresh blueberries only – frozen ones will be soft and watery once thawed and won’t add the right texture. Fresh blueberries in the salad burst slightly when dressed and add a little juice to the leaves which is a good thing. Frozen blueberries just go mushy. What can I use instead of goat cheese?
Feta is the closest substitute and works well – use slightly less as it’s saltier. Burrata makes the salad more indulgent and looks spectacular. Ricotta salata is a milder option. Avoid anything melty like mozzarella which will lose its texture against the warm salmon. Can I make this with smoked salmon?
You can skip the cooking entirely and use smoked salmon – skip the glaze step too. Instead, make a quick blueberry balsamic reduction for drizzling and tear the smoked salmon over the salad. The result is different but very good. Is the blueberry glaze sweet?
It’s sweet-tart rather than purely sweet – the balsamic vinegar balances the honey and the blueberries have their own acidity. If you prefer less sweetness, reduce the honey by half and increase the balsamic slightly. Taste as you go. What else works well with this salad?
Crusty bread for mopping the dressing. A cold glass of something dry and white. It’s a complete meal on its own but works well as part of a spread alongside the Korean smashed cucumber salad and some good bread.
For the salad, use fresh blueberries only – frozen ones will be soft and watery once thawed and won’t add the right texture. Fresh blueberries in the salad burst slightly when dressed and add a little juice to the leaves which is a good thing. Frozen blueberries just go mushy. What can I use instead of goat cheese?
Feta is the closest substitute and works well – use slightly less as it’s saltier. Burrata makes the salad more indulgent and looks spectacular. Ricotta salata is a milder option. Avoid anything melty like mozzarella which will lose its texture against the warm salmon. Can I make this with smoked salmon?
You can skip the cooking entirely and use smoked salmon – skip the glaze step too. Instead, make a quick blueberry balsamic reduction for drizzling and tear the smoked salmon over the salad. The result is different but very good. Is the blueberry glaze sweet?
It’s sweet-tart rather than purely sweet – the balsamic vinegar balances the honey and the blueberries have their own acidity. If you prefer less sweetness, reduce the honey by half and increase the balsamic slightly. Taste as you go. What else works well with this salad?
Crusty bread for mopping the dressing. A cold glass of something dry and white. It’s a complete meal on its own but works well as part of a spread alongside the Korean smashed cucumber salad and some good bread.
