Grilled Salmon with Blueberry Balsamic Sauce

For The Health Goddess

Ingredients

1 teaspoon olive oil
2 x 150g salmon fillet, skin on
1 tablespoon butter, melted
1 teaspoon brown sugar
1/2 teaspoon paprika
1/4 cup (60ml) balsamic vinegar
1/2 cup (80g) blueberries
1 tablespoon maple syrup
1 tablespoon butter
4 cups (500g) green beans
1/2 teaspoon salt
Olive oil
1/2 cup pomegranate seeds
Fresh dill, chopped

Method

Preheat oven to 180°C. Prepare a tray with baking paper.
Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3min until crisp. Remove from pan and place skin side down onto prepared tray.
Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika. Place the salmon in the oven for 15 minutes for medium.
In the meantime bring a medium sized saucepan to the boil. Using a slotted spoon carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water. Drain then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill.
Remove fish from oven and set aside. Meanwhile, place a small saucepan over a medium heat.Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.
Cook for another minute, stir in the tablespoon of butter and serve over salmon.

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