Recipe: Pasta with Salmon and Blueberry Sauce
This is a wonderful summer recipe that is passed down from my mother-in-law. My husband first made it for me last summer and we took advantage of a rare afternoon off together this year to make it together, this time with homemade pasta and a trip to the farmer’s market to get fresh blueberries and local salmon. It was a beautiful summer evening and taking the time to slow down to create this meal together was just what we needed after a busy spring season. I am embracing the relaxed feeling of the summer and the flavor of the freshest produce as it continues to flourish throughout the next months. Hooray for summer!!!!!!!
Pasta with Blueberry Cream Sauce and Salmon
2 Tbsp olive oil, divided
6 Tbsp butter
1 yellow onion, thinly sliced
2 cups blueberries
1 pound fresh pasta
1 cup heavy cream
1 pound salmon, cut into 3-4 oz. portions
¼ cup fresh parsley leaves, loosely packed
Heat 1 Tbsp olive oil in a medium skillet. Add onions and a pinch of salt and cook over low heat until caramelized, about 20 minutes.
Heat butter in another medium skillet. Add one cup blueberries and cook over low heat until they break down, stirring often and squishing the blueberries with the spatula to release the juices.
Bring a large pot of water to boil and cook pasta until it floats to the top. Drain and set aside.
Once blueberries have turned into liquid and onions are soft and brown, add the onions to the blueberry pan. Heat remaining 1 Tbsp of oil in the pan the onions were in and cook salmon, skin side down over medium heat for about 10 minutes, flipping for the last two minutes.
Add remaining cup of blueberries and heavy cream to the blueberry pan. Whisk to combine and continue to cook while salmon is finishing. Salt to taste.
Once your sauce has reached your desired consistency, toss with pasta to combine. If you prefer a very smooth sauce you can blitz it in the blender. Serve in bowls with 3-4 oz. portions of salmon and top with parsley.