-
1
Finely chop the fresh basil and set aside.
-
2
Pour the frozen wild blueberries, lemon juice, lemon zest, cornstarch, butter, maple syrup and vegetable stock into a small saucepan. Stir to combine the ingredients.
-
3
Place the saucepan on the stove, and turn the stove on to medium heat.
-
4
Cook the blueberry mixture, stirring occasionally, until approximately 50% of the liquid has evaporated. The sauce should still be relatively runny.
-
5
Remove the sauce from the heat, and stir in the finely chopped basil. Set aside.
-
6
Run your fingers over the salmon and remove any remaining pin bones with tweezers. Cut the salmon into 2 fillets. Season generously with salt and pepper.
-
7
Place a medium non-stick pan on the stove. Pour the canola oil into the pan and turn the stove on to medium heat.
-
8
Heat the canola oil for 2 minutes or so until the oil is hot and swirls easily around the pan. Add the salmon filets to the pan skin side down and cook until the skin is crispy and golden, then flip.
-
9
Continue to cook the salmon on the other side until it's just cooked through. The salmon flake when gently prodded with a fork. Carefully remove the salmon from the pan with a spatula being careful not to rip the skin.
-
10
Place the salmon filets on serving plates and top with blueberry sauce.
