Ingredients:

  • 1 to 3 pounds skin-on salmon fillets (8 ounces per person)
  • ½ cup Wild Blueberry Superfruit Purée
  • 1 tsp lemon juice
  • 1 tsp sugar
  • Salt and pepper to taste
  • 1 tbsp cornstarch with 1 tbsp water

Directions:

  1. On a greased, foil-lined baking sheet, bake your salmon in a 375 F oven for about 5-7 minutes, removing just before the salmon becomes flaky.
  2. While your salmon is cooking, mix the Wild Blueberry Superfruit Puree, lemon juice, sugar, salt and pepper in a small saucepan and bring to a boil.
  3. Remove from heat and add your corn starch and water mixture.
  4. Mix until the glaze begins to thicken.
  5. Use a spoon to spread approximately 1-2 tbsps of glaze to the top of each salmon piece. Place in the oven for 2-3 minutes.

Superfruit Purée is available at Sobeys, Pete's, Noggin's and other locally focused vendors.