Sage Scented Salmon with Vanilla Balsamic Onions and Huckleberries on Kale – Recipe

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This post contains an affiliate link. I received a free sample of Vanilla Balsamic Vinegar from Devo Olive Oil for my honest review.

I have mentioned before that the hubby is trying to lose some weight. He is doing remarkably well on the program he chose to follow – it’s called The Two Day Fast or something similar. The concept is you eat normally for 5 days and then on 2 days out of the week you restrict your calorie intake. On those two nights when I prepare his dinners I am limited to 350 calories. I still want to give him a tasty dish and leave him satisfied if not full. Some nights I just give him roasted vegetables over brown rice and he is very content but every now and then I try and give him something a little more involved so he feels like he is dining rather than just eating. When I received my samples from Devo Olive Oil in December I conceived this dish for him and he just loved it. The meal came in at just under the 350 calorie limit.

Sage Scented Salmon with Vanilla Balsamic Onions and Huckleberries on Kale

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.


Serves 1

1 piece Chinook Salmon (the piece I cooked weighed 4.5 oz. You will use 3.5 oz for this dish)
1/2 tsp ground sage
1/4 tsp cayenne
1/2 tsp salt
1 medium onion (you will need 3.5 oz)
2 TBS Vanilla Balsamic Vinegar
1/4 cup huckleberries (if you don’t have huckleberries blueberries will work just as well.)

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3.5 oz steamed kale

Heat the oven to 350°.

Slice the onion and put it in a baking dish and sprinkle with salt and two tablespoons of Vanilla Balsamic. Let the onion roast for about half an hour checking and stirring after 15 minutes.

Mix the salt, cayenne and sage and sprinkle both sides of the salmon.

Take the onions out of the oven and add the salmon to the roasting dish covering the fish with some of the onions. Place it back in the oven and roast for about 7 minutes – this will completely depend on the size of your fillet. If it is thin like mine was it will cook more quickly. If it is thicker it will need more time.

Steam your kale – I just took mine from the freezer as I had put it up from the garden this year. If yours is fresh you can cut it up, add a bit of water to the pan, sprinkle with salt and let it wilt. You will need it to weigh 3.5 ounces to fit the calorie count for this dish.

After the fish is cooked remove it from the onions and set aside to trim so that it weighs 3.5 ounces. Add the huckleberries to the onions in the roasting pan and put back in the oven just to thaw and cook into the sauce.

Some of the huckleberries will burst and combine with the vanilla balsamic to make the sauce.

To plate you put the kale on the bottom, add the salmon and then top with 3.5 ounces of roasted onions and all of the huckleberries and juice in the pan.

Hubby just loved this dish; he said the vanilla was delicious with the sage and cayenne on the always perfect salmon from Anderson Seafoods and the huckleberries added a perfect tart finish. I will neither confirm nor deny any bowl licking at the end of the meal.

I do love when I can make him something he enjoys so much and yet still fit within his stringent calorie needs.

You can find lots of delicious seafoods at Anderson Seafoods
You can find a full array of olive oils and vinegars at Devo Olive Oil

I received free products from both Anderson Seafoods and Devo Olive Oil. All opinions are my honest opinions. This post contains an affiliate link.

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