Moving forward in our healthy eating adventure, we decided to attempt wild salmon. Pictured above – this was my first attempt with wild Coho salmon, shown here marinaded in blueberry sauce and paired with sauteed asparagus and sweet potato chips.
I created two versions of a blueberry sauce. The thicker sauce was created through reduction – cooking the blueberries down in a small amount of water and then blending them for consistency using a NutriBullet. The second sauce was a lighter dressing using a small amount of the thicker sauce blended with olive oil, golden balsamic vinegar, white wine vinegar, and Italian seasoning. The lighter dressing was used for the marinade and sautéing. The thicker sauce topped the salmon.
To create the sweet potato chips – dice the potato, lightly toss in EVOO (optional – can skip this step if you don’t use oil), add a seasoning of your choice, and cook in an air fryer. The amount of cook time varies by volume, so check the potatoes every five minutes or so. I used a combination seasoning of onion, garlic, salt, and pepper.
The Coho salmon was broiled. Everything turned out great! If you decide to give this one a try, let us know how it turns out. We would love to hear from you.