Alder-Roasted Salmon with Pickled Blueberries Featured

Alder-Roasted Salmon with Pickled Blueberries

Meaty sockeye (aka red salmon) never tasted quite this delightful dressed with pickled blueberries. Summer is for sockeye and blueberries too. Salty's chefs bring both together accenting their rich flavors with great spices. The sockeye is seasoned with a coarse grind mix of toasted fennel seed, brown sugar, kosher salt and pink peppercorn and oven-roasted on a green alder plank. It's served to you on the plank along with oven-roasted fingerling potatoes and a small scoop of watercress sprinkled with a touch of lemon juice and Sicilian Olio Verde (truly the best extra virgin olive oil). The crowning touch is the pickled blueberries made with red wine, red wine vinegar, sugar, salt, peppercorns, thyme and shallot. Savor summer at Salty's before it disappears. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

Alder-Roasted Salmon with Pickled Blueberries, Fingerling Potatoes and Watercress Salad

Serves 4

4 each 6-ounce salmon portions
untreated alder-wood plank (cedar okay)
Salty's Seasoning Salt
pickled blueberries, recipe follows
fingerling potatoes, roasted
watercress, dressed with lemon juice, olive oil, salt and pepper

  1. Preheat oven to 400 degrees F.
  2. Soak the alder plank in water for 6 hours before using to avoid catching on fire.
  3. Season salmon with Salty’s Seasoning Salt and place on plank. Roast in oven for 6 minutes and then flip salmon over.
  4. Roast an additional 4 minutes or until 130 degrees internal temperature is reached.
  5. To serve, place a spoonful of pickled blueberries on top of roasted salmon along with your favorite roasted fingerling potatoes and a small salad of watercress that is lightly dressed with lemon juice, olive oil and a pinch of salt and freshly cracked pepper.

Pickled Blueberries

1 pint fresh blueberries
1 shallot, peeled and diced
pinch kosher salt
1 cup red wine
1 cup red wine vinegar
1/2 cup sugar
1 teaspoon whole peppercorns
1 bay leaf
large sprig fresh thyme
cheesecloth as needed

  1. Using a small piece of cheesecloth, make a sachet containing the peppercorns, bay leaf and thyme.
  2. In a small heavy bottomed saucepan, add shallots, red wine, red wine vinegar, salt, sugar and herb sachet. Bring to a simmer.
  3. Turn heat to medium and allow liquid to reduce by 3/4ths. This should take approximately 25-30 minutes. Mixture should have a slightly syrupy consistency.
  4. Add blueberries and allow them to gently simmer for 5 minutes or until they soften and release their liquid. Be gentle to keep the berries whole and intact.
  5. Remove from heat and remove herb sachet. Cool berry mixture for 30 minutes.

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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.