Sweet Potato Crusted Salmon with Nova Scotia Wild Blueberry & Basil Compote

Written By Christian Allaire

Follow along with Chef Alain as he makes this delicious sweet and savory salmon recipe. If you’ve been wondering what to make for dinner, look no more!

Once again, the sweet flavour of wild blueberries proves to be super versatile, even in dishes you’d never think to use them!

YIELDS:

2 SERVINGS

PREP TIME:

0 HOURS 20 MINS

COOK TIME:

0 HOURS 20 MINS

TOTAL TIME:

40 Minutes

INGREDIENTS

Salmon

  • 2 6-8 oz fillets of salmon

  • Salt and pepper

  • Juice of half a

  • 2 sweet potatoes cooked and mashed

  • 1/4 cup maple syrup

  • 1 tbsp of butter

  • 2 tablespoons of pumpkin seeds

  • Drizzle of olive oil


Wild blueberry and basil Sauce

  • 1 tbsp of olive oil

  • 2 cups of wild blueberries

  • 1 shallot diced

  • 1 green onion diced

  • 1/4 cup of white wine

  • 1/2 tbsp of Dijon mustard

  • 2 tablespoons of chopped basil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 tbsp of butter

DIRECTIONS : Salmon

Preheat the oven to 400°. Place the salmon filet it's on a parchment lined baking sheet, sprinkle with salt and pepper and a squeeze of lemon.

Mash the sweet potatoes, add the maple syrup and the butter along with salt and pepper to taste.

Divide the sweet potatoes between the two salmon fillets. Divide the pumpkin seeds between the two servings and drizzle with the olive oil. Place in the oven for 15 minutes.

DIRECTIONS : Wild blueberry and basil Sauce

Heat olive oil over medium-high heat and add the blueberries using the back of a spoon to crush some of the berries so that they release their juice. Add shallot and green onion and cook for 3 to 4 minutes. Add Dijon mustard and white wine then stir to combine and reduce by 1/4. Stir in the basil and finish with the salt and pepper and a tablespoon of butter.

Drizzle the compote over the salmon before serving.

Christian Allaire
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