Salmon With Agrodolce Blueberries

Wonderful! Would probably be even better with local berries in the summer, but worked fine with imported fresh berries in winter, too. Among the sides I used was Marcella Hazan's "fettuccine al gorgonzola" (using creamy gorgonzola cheese) -- an excellent pairing.

Love this recipe. Easy and delicious. I saved some of the blueberry sauce for toast with ricotta.

The key to this is in the timing. Reduce the vinegar to almost nothing, and don't add the butter until you are ready to fire the salmon. If you add it too early, the sauce will break, producing some of the less happy results that others have reported. Once the sauce is creamy, pour it over the fish and get it in the oven. If the blueberries seem undercooked in the sauce, don't worry, they will finish in the oven. Our guests were completely wowed by this dish.

What a feast dinner we had tonight! We are cooking salmon every night, often inspired by NYTCooking, but this one is the best so far. Light, beautiful ( pink fish and red purple berry sauce!) and utterly delicious. We combined it with a sweet potato-celery-carrot mash mixed in a lot of butter, a vegetable roast (with Brussels sprouts nicely caramelized) and a crispy French rucola lettuce. Instead of white wine vinegar we used apple cider vinegar and a lot of crushed fresh thyme from the garden.

We live on the West Coast, and both blueberries & pink salmon are in season right now so this recipe seemed like a good idea. However, pink salmon turns pale pink when cooked. In this recipe, it turned blue. Not a good look.
Maybe sockeye or king would be better. (It occurred to my husband & me that the bears around here eat berries and salmon, but maybe not at the same time.)

I've made this sauce for pork, and it's wonderful, so I think chicken would also be great. I use maple syrup instead of honey, just a personal preference.

Delicious even substituting frozen blueberries for fresh and maple syrup instead of honey.

Will definitely keep on rotation.

Great dish! I would and will make it again.
It took a lot longer for the liquid to evaporate - after about 35 minutes I got impatient and just removed most of it with a turkey baster. Agree that it will be better with summer berries, but it came out great and there are no leftovers!

I found the sauce too sweet, would cut the honey in half and go from there. Also, more thyme and salt for savoriness, and maybe some citrus for acid.

I wasn't sure how much we'd like this, but it was superb! I used frozen wild blueberries, subbed maple syrup for the honey, and added a bit more thyme than the recipe calls for (basically a small handful, picked in the dark, so I wasn't counting sprigs). The salmon was "organic" farmed salmon from Scotland. I served it with roasted small potatoes from the garden, a salad, and a very (a bit too) light red wine. Wonderful dinner!

Delicious as written, but (1) it takes a lot longer to reduce the wine and vinegar, and (2) cooking 10 minutes at 400 degrees is waaaaaayyyy too long. At 6 minutes it was not done enough, at 8 I should have stopped. Or 7.

We grill the salmon and add the sauce after cooking. Always delicious; raves last night for our poker group.

Melissa Clark's recipes are usually 5-stars (or more if i could give more), but this one was a 4 for me. It was good and it looked beautiful, but if i make it again, i would make the following changes: - omit the cinnamon (it just seemed out of place...it wasn't horrible but i kept wondering "why is this here??") - substitute brown sugar for honey (I think it would caramelize and add more depth than the honey)

This was otherwordly! I decided to add half the berries towards tail end of the shallots and wine reducing, and then mix in the other half as directed. I found this gave me a lusciously thick sauce that caramelized in the oven. Thank you so much for this recipe!

I added more blueberries and reduced the vinegar and it turned out great.