5 Superfood Sauces for Salmon
Lime Almond Butter Sauce
Nuts are at the top of the Super Food list. But they can be used for much more than just a snack or topping. This sauce can be made in advance and is perfect for dipping grilled vegetables skewers, meats and fish!
Yields 1/2 cup
1/4 cup creamy almond butter
3 tablespoons plain unsweetened almond milk
1 tablespoon fresh lime juice
1 teaspoon maple syrup
1 teaspoon grated peeled fresh ginger
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
DIRECTIONS
Whisk together creamy almond butter, plain unsweetened almond milk, fresh lemon juice, maple syrup, grated peeled fresh ginger, kosher salt, and cayenne pepper in a bowl until smooth.
Leafy Green Chimichurri
Leafy Greens are the backbone of any super food diet. What isn’t widely known is that they are also the backbone for many sauces throughout the world. The perfect place for the last few leaves of the head. You can mix just about any greens into this sauce. Just be careful about the balance of bitterness to acid as some of the greens can be very bitter.
Yields 2 Cups
2 cups Leafy Greens such as Arugula, Watercress, Romaine, Endive, Spinach
1 cup (packed) fresh mint leaves
1 cup olive oil
1/2 cup fresh lime juice
1/2 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt or to taste
DIRECTIONS
Puree all ingredients in processor or blender. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Avocado Yogurt Sauce
Avocados can be used as the base for so many things as they add a richness and creaminess to everything from popsicles to this delicious sauce. It is the perfect accompaniment to fish and vegetables.
Yields 1 cup
2 avocados, peeled and pitted
1 cup plain yogurt
¼ cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup Italian Parsley, stemmed
2 cloves garlic,
1 teaspoon kosher salt
¼ teaspoon Tabasco
⅛ teaspoon ground black pepper
DIRECTIONS
In a food processor attached with the metal blade, blend the avocado, yogurt, olive oil, lemon juice, parsley, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth.
Blueberry Chutney
This delicious super food sauce can be served over everything from salmon to ice cream!
Yields 2 cups
4 cups fresh blueberries
1 can (16 ounces) whole berry cranberry sauce
2 tablespoons raw honey
3 tablespoons balsamic vinegar
1-½ teaspoons grated orange peel
1 teaspoon ground ginger
¼ to ½ teaspoon crushed red pepper
¼ teaspoon ground black pepper
DIRECTIONS
In medium non-reactive saucepan combine blueberries, cranberry sauce, honey, balsamic vinegar, orange peel, ginger, and red and black peppers. Bring to a boil. Boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes
Pour into clean jars. Cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturer’s directions, or place in covered plastic containers and freeze
Blueberry Chutney Roasted Salmon
½ cup Champagne vinegar
1 teaspoon dried thyme
1 Two-pound Kvarøy Arctic Salmon Fillet, center cut, pin-bones removed
Salt and freshly ground black pepper, to taste
⅓ cup blueberry chutney
1 tablespoon chopped fresh Italian (flat-leaf) parsley, for garnish
DIRECTIONS
Combine the vinegar and thyme in a large bowl. Add the salmon, turn to coat with the marinade, and marinate for 1/2 hour, turning occasionally. Preheat the oven to 300°F.
Season the salmon lightly with salt and pepper and coat it lightly with the blueberry chutney or preserves. Bake the salmon for 30 minutes, basting occasionally with the marinade. Do not baste in the last 15 minutes of baking. Transfer the salmon to a serving platter. Serve immediately or at room temperature, sprinkled with the parsley. on top of a grain salad!
Italian Tomato Jam
This Super Food tomato jam makes a great savory spread for a burger or any sandwich – vegetarian, meat, or otherwise. It comes together quickly and will keep in the refrigerator for up to 2 weeks.
Yields 1 & 1/2 cups
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1 tablespoon finely chopped fresh garlic (about 3 medium cloves)
One 28-ounce can chopped Italian plum tomatoes
1/2 cup red wine vinegar
1 tablespoon + 1 teaspoon raw honey
1 tablespoon molasses
1/8 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
Salt, to taste
DIRECTIONS
Heat the olive oil in a medium frying pan over medium/low heat. Add the onion and a pinch of salt. Cook until translucent, about 5 minutes. Add the garlic and cook about 1 minute, just until fragrant, being careful not to burn the garlic. Add the tomatoes and stir to combine.
Add the vinegar, honey, molasses, nutmeg, and cinnamon. Simmer over low heat, stirring occasionally, until the liquid has evaporated and the tomato mixture has thickened, about 1[1/2] hours. Cool completely and serve.