Grilled Salmon with Savory Blueberry Sauce

I've had a lot of time to think over the last 8 weeks. There has been a lot of anxiety about what changes our culture will face in the wake of the novel coronavirus pandemic. Whenever I get in my head too much, I look to grounding activities like gardening or cooking to bring me right back to the here and now. 

This recipe was inspired by a trip some years ago to Washington DC and a visit to the National Museum of the Native American. There is no more sacred space in our nation's capital than this, with the exception of the National Cathedral (if you go in for that). The collection is alive as much as the structure it's housed in. After a long day of exploring, learning, and quite frankly, weeping, I was happy to experience the Mitsitam Cafe (https://americanindian.si.edu/visit/washington/mitsitam-cafe). Featuring indigenous cuisines of the Americas, the meal was earthy, nutritious, and delicious--cedar plank grilled salmon, blueberry compote, and a wild rice pilaf. This meal made me grateful for the bounty of this land, and is one of the first food experiences that really brought the idea of local food home to me.

In the past few weeks, I've needed something that would remind me why I love this land, in spite of the arbitrary boundaries we place around nation, state, and country. I wanted to try to recreate that delicious meal from Mitsitam, using indigenous ingredients sourced as locally as possible. And of course, accompanied by Starrlight Mead, who use local honey as the base for all their meads.

The recipe I used (and modified) for this meal is here: https://food52.com/recipes/6378-savory-blueberry-sauce Modification: in lieu of the lemon juice, I used 1/4 cup of Starrlight Mead's Off Dry Blueberry Mead.

Grilled Salmon with Blueberry Sauce served with wild rice pilaf and roasted butternut squash with carrots and maple and a glass of Blueberry Mead Off-dry!

Ingredients:

Salmon:

• 1 salmon filet, wild caught

• salt

• pepper

• olive oil

For the Sauce:

• 1 tablespoon olive oil

• 1 large shallot, chopped

• 1 teaspoon fresh lemon thyme (any fresh thyme), chopped

• Zest of one lemon

• 1/4 c. Starrlight Mead Off-Dry Blueberry Mead

• 1 teaspoon fresh ginger, grated fine

• 1 teaspoon balsamic or apple cider vinegar

• 1 pinch dried cayenne 

• 1/2 teaspoon sea salt

• 2 cups blueberries

Directions:

1. Preheat the grill to 450-550 degrees F. 

2. Arrange salmon filet on a grill pan lightly coated with olive oil. Sprinkle salmon with salt and pepper.

3. While the grill is pre-heating prepare the sauce. Using a medium-sized saucepan, heat the oil and cook the shallot until limp. Add remaining ingredients, except for the blueberries, and cook over medium heat for 3-5 minutes, or until liquid reduces by half.

4. Cook salmon to internal temp of 140 degrees F (about 2-4 minutes for medium rare, longer for desired doneness).  

5. Add the berries, reduce heat to low, stir gently and cook berries until they release enough juice to create a sauce but still retain their shape, about 10 minutes.

6. Serve immediately with protein of choice.

    Delicious with grilled salmon, roast pork or chicken. Have a glass of mead to accompany your meal and enjoy!

   Serving suggestion: Grilled Salmon with Savory Blueberry Sauce
   Wild rice pilaf with black walnuts & scallion and chard
   Roasted butternut squash with carrots and maple.

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Recipe from Food52.com adapted by Jenn Hansen

Beef Stroganoff with Blueberry Mead

Serve Beef Stroganoff with sautéed green beans and a glass of Blueberry Mead Off-dry!

Ingredients:

• 2 lbs. beef stew meat and/or chopped chuck roast

• 1/3 c. flour

• 2 t. salt

• 1/4 t. black pepper

• 1/4 t. nutmeg

• 1/4 t. garlic powder

• 1 t. Herbs de Provence

• 2 Tablespoons neutral oil (light olive, avocado, etc.)

• 1 large onion, sliced

• 8 oz cremini mushrooms, sliced

• 1/2 c. Starrlight Mead Blueberry Mead Off-dry

• 3 cups beef broth

• 1 12 oz package egg noodles

• 3/4 c. sour cream

• 3 T. chopped fresh parsley/1 t. dried parsley

• salt and pepper to taste

Directions:

Instant Pot version

1. Combine flour, salt, pepper, garlic powder, and nutmeg in a bag or bowl. Dry the beef and add to the flour mixture. Toss to coat.

2. Set Instant Pot to Sauté, add vegetable oil and brown the meat on all sides. Don't skip this step! Work in batches to not crowd the Instant Pot. Transfer browned meat to a plate/bowl.

3. Add onion and mushrooms to the pot and sauté until tender (5-6 minutes).

4. Stir in Off-Dry Blueberry mead and scrape the bottom of the pot to loosen any browned bits. Let the mead reduce/cook slightly. Stir in beef broth and return the beef to the pot. Add the Herbs de Provence and dried parsley, if using dried. 

5. Cover and seal the lid, turn the vent to sealing, and set the Instant Pot for Manual (High Pressure) for 12 minutes. When finished, quick release the pressure and remove the lid. Add the egg noodles and stir. Cover and seal the lid, turn the vent to sealing, and set the Instant Pot for Manual (High Pressure) for 5 minutes. When finished, quick release the pressure. Stir in the sour cream and fresh parsley, if you're using fresh. Season further with salt and pepper, if needed. 

Slow Cooker Version

Follow the same recipe, same ingredients in a sauté pan to start. All directions are the same until you reach the Instant Pot directions. Instead, transfer the browned meat and sautéed vegetables (deglazed with mead) to a slow cooker. Add 2 cups of beef broth instead of 3 cups. Put the slow cooker on low for 6-8 hours. Cook the egg noodles according to package directions. Add the sour cream and fresh parsley to the slow cooker when finished cooking. You may thicken with cornstarch mixed with beef broth/water, if it is not thick enough to serve over the noodles. 

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Recipe adapted from “Instant Pot Beef Stroganoff” by Platings and Pairings by Ashely VanLeeuwen

Red, White, and Blue Sangria

A festive choice for all those patriotic holidays!

Ingredients:

• 2 bottles Starrlight Mead’s Semi-sweet Traditional or Honeyed Blueberry Mead (available online here, at the meadery, or at your local store)

• 2 c strawberries, sliced

• 2 apples, sliced (optional)

• 2 c blueberries

Directions:

1. Combine 1 bottle mead with fruit and put in fridge overnight.

2. Before serving, scoop out some of the fruit to add to glasses and mix in second bottle of mead for sweetness. Enjoy!