Foil packets are one of the best—and easiest—ways to prepare juicy, flavorful salmon.
In this dish, tart blueberries and honey are muddled together to create a violet-colored sauce that elevates the toothsome wild salmon.
Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
Note*: Frozen seafood is oftentimes fresher than “fresh” seafood. When handled properly, it has been frozen within hours of harvest, preserving both the quality and flavor of the fish at its peak. Ask your fishmonger where the seafood is from and when it was harvested, or purchase directly from an online buying club such as Wild for Salmon, Alaska Gold, and Vital Choice. Your freezer will be stocked with last-minute meals!
Makes 4 servings
- 1⁄4 cup fresh or frozen blueberries
- 2 tsp honey
- 1 Tbsp freshly squeezed lemon juice, plus 2 lemons, each cut into 6 thin slices
- Four 6-oz wild salmon fillets, frozen (see Note)
- 2 tsp kosher salt
- Freshly ground black pepper
- 8 thyme sprigs
How to make it