Wild Blueberry Sauteed Mushrooms & Wild Blueberry Maple Atlantic Salmon

These recipes come from the Granite Town Farms website.  Granite Town Farms sells gourmet foods.  The recipes sound simple and delicious!  Click on this link to see why wild blueberries are healthier that cultivated blueberries.  Now I understand why people will pull over on the side of a road to pick berries!  Still, that seems a bit risky to me.

Wild Blueberry Sauteed Mushrooms Served with Wild Blueberry Atlantic Salmon
(by Jessica Stevens)

Wild Blueberry Sauteed Mushrooms
Ingredients
2 cups Mushrooms
¼ cup Wild Blueberries
1/3 cup White Wine
¼ cup Butter
1/3 cup Heavy Cream
Salt and Pepper to Taste

Method
1. Heat frying pan, then add butter, mushrooms and wild blueberries. Saute until soft.
2. Then add salt, pepper and white wine. Saute for 5 min.
3. Then add cream and simmer 5 min more.
4. Place sauteed mushrooms on plate and top with Wild Blueberry Maple Atlantic Salmon

Wild Blueberry Maple Salmon (Served with Wild Blueberry Sauteed Mushrooms)
By Jessica Stevens


INGREDIENTS:
2 portions Atlantic Salmon
1 cup Wild Blueberry Maple Syrup
¼ cup Soy Sauce
1-2 pieces candied ginger

METHOD:
1. Mix soy sauce, Wild Blueberry Maple Syrup, and finely chopped ginger.
2. Pour over Salmon portions (or favorite meat) and let sit for 1 hr. Turn first ½ hr.
3. Bake Salmon for 15 min at 350 F.

Enjoy!

Filet Mignon with Blueberry-Bourbon Barbecue Sauce

Here is another good one from Eating Well magazine.

Filet Mignon with Blueberry-Bourbon Barbecue Sauce

From EatingWell:  August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)

Blueberries, loaded with antioxidants, have a balance of sweet and sour, which makes them an excellent base for a rich, tangy barbecue sauce. Fresh thyme rubbed on the steak dovetails wonderfully with the blueberries. Serve with fresh tomato wedges.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

 

• 1 1/2 teaspoons canola oil
• 1/2 small red onion, chopped
• 2 cloves garlic, chopped
• 1 jalapeño pepper, seeded and chopped
• 1/4 cup bourbon
• 1 cup fresh or frozen (not thawed) blueberries
• 1/4 cup ketchup
• 3 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 1 1/2 teaspoons molasses
• Pinch of ground allspice

Filet Mignon

• 1 tablespoon chopped fresh thyme
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon coarsely ground pepper
• 1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions

Preparation

1. To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
2. Preheat grill to high.
3. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.

Nutrition

Per serving : 309 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 67 mg Cholesterol; 16 g Carbohydrates; 25 g Protein; 1 g Fiber; 430 mg Sodium; 462 mg Potassium