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:
- 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.
- 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.
- Remove from heat and add your corn starch and water mixture.
- Mix until the glaze begins to thicken.
- 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.