Blueberry Cran Granata Glazed Salmon (phase 1-4) serves 4

Blueberry Cran Granata Glazed Salmon (phase 1-4) serves 4

4 boneless salmon fillets, skin on

2 tbsp Walden Farms Blueberry Pancake syrup

1/2 tsp sea salt

1/2 of 1 Ideal Protein blueberry Cran Granata packet

1 tsp olive oil

Black pepper

1/2 of 1 Ideal Protein blueberry Cran Granata packet prepared with 2oz water

Nonstick cooking olive oil spray

Mint for garnish (optional)


Place rack in the middle of the oven and preheat to 300 degrees In a small bowl, mix together the blueberry syrup, salt, olive oil and 1/2 Ideal Protein Blueberry Cran Granata packet. Spread the flesh side of the fillets evenly with the syrup mixture. Sprinkle the fillets lightly with black pepper.

Spray nonstick skillet generously with cooking oil and heat on medium till hot. Place the fillets skin side up, flesh side down into the skillet and allow to cook for 3-4 minutes till a crust forms. Be careful not to overcrowd the pan– this will make the fillets difficult to turn. If the pan seems too crowded, work in batches.

When a dark crust has formed (it should be crispy and even a little dark in places), use a pair of tongs to gently turn the salmon and let the skin side sear for another minute or so.

Remove skillet from heat. At this point, you can transfer the fillets onto a lightly greased baking sheet. If your skillet is oven safe – no plastic handle, heat resistant – you can finish the fillets directly in the pan. Brush each fillet with 1 tbsp of prepared Blueberry Cran Granata drink.

transfer fillets to the preheated oven and let them cook for 8-12 minutes longer, till internal temperature reaches 125 degrees F or until desired doneness. Serve fillets fresh from the oven garnished with fresh mint, if desired.

Note: If you are cooking a lot of salmon for several guests, cook your salmon fillets in batches in the skillet, then transfer them to a lightly greased baking sheet for finishing in the oven.


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