Salmon and Blueberries Recipe from Cibo Trattoria

Salmon and Blueberries Recipe from Cibo Trattoria

I really wanted to showcase the often forgotten herbaceous and savoury elements of the blueberry whilst still playing up its natural sweetness. I think the sweetness of the fish and the accompanying garnish really make all the components of this Cibo Trattoria dish sing together.

Salmon and Blueberries

Serves 4

Ingredients for salmon

  • Salmon fillets (preferably wild and line-caught; pin-boned and trimmed to 5 ounces)

Ingredients for blueberry-infused vinegar

  • 500 grams sugar
  • 750 grams red wine vinegar
  • 1 pint British Columbia blueberries
  • 1 sprig thyme
  • 1 shallot (quartered)

Ingredients for garnish

  • 3 tablespoons sunflower seeds
  • ¼ cup cooked white beans, preferably coco or cannellini (drained and rinsed)
  • ¼ cup cooked farro verde
  • ¼ cup Sicilian pistachios
  • ¼ cup quinoa (cooked)
  • 1 tablespoon sea asparagus (finely chopped)
  • 1 tablespoon parsley (finely chopped)
  • 1 tablespoon chives (finely chopped)
  • 3 tablespoons butter
  • ½ cup blueberries (whole and halved—halved simply for aesthetics)
  • ½ cup sea asparagus (trimmed of any dense woody bits)

Ingredients for chive crema

  • 1 cup cream
  • 1 cup milk
  • 1 bunch chives
  • 2 teaspoons salt


Blueberry-infused vinegar

  1. Bring the red wine vinegar to a boil in a medium saucepan with the blueberries, thyme, and shallot.
  2. Reduce to a simmer and continue cooking until reduced by about a cup, leaving roughly 500 millilitres of liquid.
  3. Strain the solids through a fine mesh sieve. Reserve about 4 tablespoons of the liquid for finishing the plate. Set aside.
  4. With a large sauce pot set over medium-high heat, caramelize the sugar until a deep amber is achieved.
  5. Remove from the heat and all at once, add the remaining vinegar infusion, being very careful as it will bubble up and spit.
  6. Return the pot to a low simmer and gently stir with a wooden spoon to reduce the liquid by a quarter. Set aside.


  1. Begin by softening the pistachios and sunflower seeds. Separately in small sauce pots, add the seeds and nuts and top with 1 inch of water. Bring to a bare simmer.
  2. Lightly season with salt and continue cooking until the seeds and nuts are softened but not mushy.
  3. Drain any excess water. Set the seeds aside.
  4. Remove the brown outer membrane of the pistachios by gently rubbing them between your fingers. Discard the membrane and set the nuts aside.
  5. In a medium sauce pot, combine the nuts, seeds, and all remaining ingredients except the blueberries and the half-cup of sea asparagus. Add a quarter cup of water and set aside until ready to bring it all together.

Chive crema

  1. Prepare the crema by combining the chives, cream, and salt in a medium sauce pot. Simmer gently until lightly reduced and flavourful. Strain the solids and discard.
  2. Transfer the liquid to a blender and add the milk.
  3. Froth the foam in the blender by running it on high speed for a few seconds.


  1. Fill the base of a large sautee pan with the blueberry-infused vinegar.
  2. Add the salmon to the pan.
  3. Gently cook the salmon unilaterally over low heat until just medium-rare on top and cooked on the bottom.
  4. While the salmon cooks, warm the garnish over medium heat, reducing all the water until the grains are lightly glazed. Season to taste with salt and a dash of lemon. Fold in the fresh berries.
  5. Once the salmon is cooked, remove it from the pan immediately and transfer to a holding tray.

To serve

  1. Artfully arrange the garnish on the plate.
  2. Gently transfer the salmon to the plate.
  3. Finish with a few dollops of the crema and a spoonful of the vinegar reduction.
  4. Serve immediately for a taste of beautiful B.C.
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