If you’ve been following my content for any amount of time, you should know what a special place Cascadia has for me. It’s where our family decided to make our new life here in the Pacific North West; It was the first game I reviewed for my channel; It was the first episode of my podcast that we had guests for. It helps that the game itself is pretty great too. It’s been a pleasure to be part of the community coming together for the love of this game. I was excited for the team behind Cascadia when it recently won the Spiel des Jahres, so I decided to revisit my original feast and tweak it to share with all of you.

Salmon is relatively cheap and plentiful here in Vancouver, so I used a nice cut of Sockeye for this recipe, but you can use whatever variety of salmon is accessible for you, including frozen, just remember to pull out any bones before cooking. We’ve also been completely inundated with cheap blueberries over the summer and my toddler can only eat so many. But frozen work just as well, you’re going to be cooking them down in into a puree regardless.

This recipe is just the salmon and best served with a side or two. It was originally paired with my recipe for caramelized carrots which works delightfully, but I’ve now broken that out into it’s own recipe for easier customization. My first iteration also included venison stuffed mushrooms but a light salad would also work well here in the warm summer months.

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4 from 1 vote

Blueberry Salmon

A taste of Cascadia with baked salmon and blueberry sauce

Course Main Course

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 lb Salmon with or without skin
• 1 tbsp Olive Oil
• 1 sprig Fresh Dill optional

Blueberry Sauce

• 1 tsp Olive Oil
• 1 small Onion finely chopped
• 2 cloves Garlic finely chopped
• 2 cups Blueberries fresh or frozen
• 1 tbsp Brown Sugar
• 2 tbsp Lemon Juice

Instructions

• Preheat oven to 450℉.
• If your salmon has skin either clean or remove it. Pat salmon dry, cut into 4 equal portions and season with salt, pepper and oil. Lay on a baking tray (skin side down if it remains).
• Place baking tray with salmon into the oven and cook for 12 minutes
• Add olive oil to a small saucepan over medium-low, add onion and garlic and cook until softened.
• Add blueberries, brown sugar and lemon juice to the saucepan. Increase heat until sauce is simmering, then reduce to low and allow to simmer for 10 minutes. Stir regularly to break up the blueberries.
• Serve the blueberry sauce over the salmon, garnish with dill and pair with your favourite sides.