Sweet Potato Crusted Salmon w/ N.S. Wild Blueberry & Basil Compote


2 x 6-8 oz fillets of salmon
Salt and pepper
Juice of half a lime
2 sweet potatoes cooked and mashed
1/4 cup maple syrup
1 tbsp of butter
2 tablespoons of pumpkin seeds
Drizzle of olive oil

Preheat the oven to 400°. Place the salmon filet it’s on a parchment lined baking sheet, sprinkle with salt and pepper and a squeeze of lemon.
Mash the sweet potatoes, add the maple syrup and the butter along with salt and pepper to taste.
Divide the sweet potatoes between the two salmon fillets. Divide the pumpkin seeds between the two servings and drizzle with the olive oil. Place in the oven for 15 minutes.

Wild blueberry and basil Sauce
1 tbsp of olive oil
2 cups of wild blueberries
1 shallot diced
1 green onion diced
1/4 cup of white wine
1/2 tbsp of Dijon mustard
2 tablespoons of chopped basil
1 teaspoon salt
1/2 teaspoon pepper
1 tbsp of butter

Heat olive oil over medium-high heat and add the blueberries using the back of a spoon to crush some of the berries so that they release their juice. Add shallot and green onion and cook for 3 to 4 minutes. Add Dijon mustard and white wine then stir to combine and reduce by 1/4. Stir in the basil and finish with the salt and pepper and a tablespoon of butter.
Drizzle the compote over the salmon before serving.

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Our friends over at The Kilted Chef came up with this amazing recipe!Wild Blueberry Rhubarb Custard PieServes 6 to 81 unbaked pie shell, homemade or purchased2 cups (500ml) rhubarb pieces, chopped1 ½ cups (375 ml)Wild blueberries, fresh or frozen1 ¼ cups (300 ml) white sugar2 Tbsp (30ml) quick-cooking tapioca2 Tbsp (30ml) cornstarch3 eggs, beaten1 cup (250ml) heavy cream½ tsp (2ml) saltPlace rhubarb and blueberries in an unbaked 9inch (23 cm) pie shell. Mix remaining ingredients together and pour over fruit. Bake for 10 mins at 400 degrees F (205 C). Reduce oven to 350 degrees F (180 C) and bake for an additional 40 minutes. Cool completely and store refrigerated. Serve with a dollop of whipped cream. Note: if rhubarb is frozen, increase tapioca and cornstarch by 1 Tbsp (15ml) each. ______________________Pie Crust(makes three 9 inch/23 cm pies)4 cups (1L) flour2 cups (500ml) shortening1 tsp (5ml) salt1 ¼ cup (300ml) cold waterDissolve the salt into the water and place in the freezer. Place the flour in a large bowl and add the shortening, work the shortening into the flour with your fingers until you have pea-sized bits. Move the dough to one side and pour in half of the water. Work the water into the dough with one hand while rotating the bowl counterclockwise with the other. The dough should come together but not too wet. Add more water as needed. Shape the dough into three equal portions and form into round discs. Wrap and chill in the refrigerator for at least 1 hour. Roll out one portion of pie dough on a floured surface. Place into a 9 inch (23 cm) pie plate and trim the edges leaving a 1 inch (2.5 cm) overhang. ___________________________Meringue⅓ cup (75ml) water1 Tbsp (15 ml) cornstarch4 egg whites, room temperature1 tsp (5ml) vanilla extract½ cup (125 ml) sugar¼ tsp (1 ml) cream of tartarCombine the egg whites and vanilla into the bowl of a stand mixer. Mix on medium-low until the eggs become frothy. While the eggs ar rolfing, combine the water and cornstarch in a small saucepan and heat over medium-low until thickened and opaque. Combine the sugar and the cream of tartar, increase the mixer speed to medium-high and incorporate with the egg whites 1 spoon at a time. Once the sugar has been incorporated, turn the mixture to high and beat egg whites until they begin to stiffen. Add the warm cornstarch mixture 1 spoon at a time and continue to beat until the meringue is stiff and glossy. Mound the meringue onto the slightly cooled pie, ensuring that the meringue covers the crust, this will prevent shrinkage. Place the pie in a 350f (180 c) oven for 15 to 20 minutes or until the top is golden brown. This pie can be made with frozen rhubarb, you will simply need to increase the quick cook tapioca to 3 Tbsp (45 ml). Note: The pie as a Kilted Kitchen original recipe. The meringue recipe was inspired by America’s Test Kitchen. ... See MoreSee Less
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