Seven Barrels Signature Recipe
Blueberry Balsamic Glazed Salmon
Perfectly seared Atlantic salmon marinated in Seven Barrels Blueberry Balsamic Vinegar and Meyer Lemon Extra Virgin Olive Oil, finished with a rich Blueberry Balsamic Glaze and served over creamy lemon herb risotto with roasted asparagus.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
Salmon
- 4 Atlantic salmon fillets (6 ounces each)
- 3 tablespoons Seven Barrels Blueberry Balsamic Vinegar
- 2 tablespoons Seven Barrels Meyer Lemon Extra Virgin Olive Oil
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Blueberry Balsamic Glaze
- ¼ cup Seven Barrels Blueberry Balsamic Vinegar
- ½ cup fresh blueberries
- 2 tablespoons honey
- 1 tablespoon butter
- 1 teaspoon fresh lemon juice
Lemon Herb Risotto
- 1½ cups Arborio rice
- 5 cups warm chicken stock
- 2 tablespoons Seven Barrels Meyer Lemon Extra Virgin Olive Oil
- 1 shallot, finely diced
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
Roasted Asparagus
1 bunch asparagus
2 tablespoons Seven Barrels Meyer Lemon Extra Virgin Olive Oil
Sea salt
Fresh cracked pepper
Instructions
1. Marinate the Salmon
Whisk together:
- Blueberry Balsamic
- Meyer Lemon Olive Oil
- Dijon mustard
- Garlic
- Thyme
- Rosemary
- Salt
- Pepper
Coat the salmon thoroughly.
Refrigerate for 20 to 30 minutes.
2. Prepare the Glaze
In a small saucepan combine:
- Blueberry Balsamic
- Fresh blueberries
- Honey
- Butter
- Lemon juice
Bring to a gentle simmer.
Cook 5 to 7 minutes.
Mash several blueberries.
Reduce until glossy.
3. Roast the Asparagus
Heat oven to 400°F.
Toss asparagus with Meyer Lemon Olive Oil.
Season with salt and pepper.
Roast 12 to 15 minutes.
4. Make the Risotto
Cook shallots in Meyer Lemon Olive Oil.
Add Arborio rice.
Gradually stir in warm stock.
Continue adding stock until creamy.
Finish with:
- Parmesan
- Lemon zest
- Parsley
5. Cook the Salmon
Heat a skillet over medium-high heat.
Cook salmon about 4 minutes per side.
Brush generously with the Blueberry Balsamic Glaze during the last two minutes.
Allow the glaze to caramelize.
6. Plate
Spoon risotto onto each plate.
Top with salmon.
Arrange roasted asparagus.
Finish with:
Fresh blueberries
Microgreens
Fresh thyme
One final drizzle of Seven Barrels Blueberry Balsamic Vinegar
Chef's Tip
The final drizzle is what makes this recipe special. Adding a teaspoon of Blueberry Balsamic just before serving brightens the caramelized glaze and creates layers of sweet, tangy flavor that pair beautifully with rich salmon.
Pair With
Roasted asparagus
Creamy risotto
Garlic green beans
Wild rice
Crusty artisan bread
Pinot Noir
Unoaked Chardonnay
Featured Products
🫐 Seven Barrels Blueberry Balsamic Vinegar
🍋 Seven Barrels Meyer Lemon Extra Virgin Olive Oil
Why You'll Love This Recipe
✔ Restaurant-quality presentation
✔ Sweet and savory flavor combination
✔ Ready in just 40 minutes
✔ Perfect for entertaining
✔ Elegant enough for holidays
✔ Uses both featured Seven Barrels products
