Anyone who knows me, knows I love working with ghost peppers. I made this recipe for a friend and her daughter. They took their first bite with some trepidation. However they loved the dish. You will too!
In my ghost pepper and blueberry sauce I have ¼ teaspoon of ghost pepper. As you drizzle more sauce on the salmon, the more heat you will get. However, if you are looking for more heat, you could go up to ½ teaspoon of minced ghost pepper.
Until next time, happy creating!
Salmon with Ghost Pepper and Blueberry Sauce
by Dina Barton Puleo
Prep Time: 12 minutes
Cook Time: 15 minutes
6 ounces purple grape juice
1 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
¼ teaspoon minced ghost pepper
½ cup wild blueberries, if frozen then thawed
4 tablespoons fresh lemon juice, divided
2 tablespoons white wine
1 tablespoon salted butter, plus extra for buttering pan
2 teaspoons olive oil
4 salmon filets, 6-7 ounces each
4 cloves garlic, minced
Heat oven to 400 degrees.
In a small saucepan over medium high heat, add grape juice, honey, balsamic vinegar, soy sauce and minced ghost pepper. Bring to a boil and cook for 1 minute. Add blueberries and cook for 2 minutes. Stir in 2 tablespoons of fresh lemon juice. Let sauce boil until slightly reduced, about 4-5 minutes. Stir in butter and set aside.
Sprinkle one side of the salmon filets with olive oil and season with salt and pepper to taste.
Butter an 8” square pan. Place the salmon filets, oil side down in the pan. Spread minced garlic cloves on salmon filets. Sprinkle with rest of lemon juice and white wine. Drizzle ghost pepper and blueberry sauce, about 1 tablespoon, over each salmon filet. Bake, uncovered, for 10-15 minutes or until almost done. Take out to rest a couple of minutes. The salmon will continue to cook while resting.
To serve, place salmon on a plate and spoon desired amount of sauce over salmon. As you add more sauce, the more heat you will add to the dish.