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1
Remove the bones and cut the salmon fillet into 6 pieces at a 45-degree angle along the bias.
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2
Try to maintain uniform thickness in the slices, cutting wider pieces toward the narrower ends of the salmon and thinner pieces toward the thick center of the salmon.
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3
Using a basting brush and about half of the butter rub, coat one side of the salmon pieces with the rub.
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4
Refrigerate the salmon for 5 minutes, or until the butter just hardens into a glaze.
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5
Heat a large skillet or griddle over medium-high heat.
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6
Lay the salmon pieces, butter-rub side down, in the pan and cook until the bottom half of the salmon flesh is opaque, about 3 minutes.
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7
Brush the remaining butter rub over the salmon and flip the pieces.
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8
Cook for 1 more minute.
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9
The salmon will be nearly opaque throughout but still very moist.
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10
Serve hot, topped with blueberry sauce.
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11
Whisk together the butter, capers, lemon zest, garlic powder, herbs, onion, salt, and pepper.
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12
In a small saucepan, bring the chicken stock to a boil.
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13
Reduce the heat to medium and add the onion, apple, and thyme.
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14
Simmer for 30 minutes, stirring occasionally, turning over the onion and the apple, until the stock is reduced by half.
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15
With a slotted spoon, remove the onion, apple, and thyme from the stock and discard.
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16
Add the blueberries and bring to a boil.
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17
Reduce the heat to medium-low and simmer for 20 minutes, or until the liquid is reduced to 3/4 cup.
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18
Remove the pan from the heat.
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19
Add the lemon juice, salt, and pepper and stir.
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20
Add the butter and whisk the sauce until the butter is completely melted, about 1 minute.
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21
Serve hot.
