I feel like I’m back in my teens, singing at the top of my lungs to the new Taylor Swift album. It’s been years and I mean years since I’ve actually bought an entire album on iTunes but I love all of her songs.
My favorites so far have been Shake It Off, Bad Blood, Wildest Dream and her latest Blank Space. If you haven’t seen the video for Blank Space I highly recommend you quit reading and Google it. STOP, keep reading and then Google it.
I usually like my quiet time in the kitchen to think, taste test and see what I need to do for the next dish or photo. Now I find comfort jamming by myself in my pj’s while I cook and write my posts. I might have even stopped writing for a moment just to have a quick singing moment along with my spoon.
I’ll never tell.
Monday was definitely a good day in the kitchen. It was all about busting out NEW flavorful recipes while having a solo dance party. Party for one and I’m OK with that.
I wanted blueberries and salmon to be the standout in this dish and boy oh boy did I accomplish that. Blueberry bourbon glazed salmon in fact. A couple weeks ago I received the new Pompeian OlivExtra Non-stick spray in the mail. You could say I was ecstatic because I absolutely love my non-stick sprays when I cook/bake.
It had been a while since I’ve made salmon and I decided to try out the spray for my baked salmon dish. I’ve also used the new spray for sautéing vegetables and for baking.
The fish baked perfectly in the oven. The salmon wouldn’t be complete without a new sauce to compliment it. Blueberry bourbon for the win!
NEW Pompeian sprays that will be released soon:
- Pompeian OlivExtra Original Spray – great for Salads, drizzling and sautéing
- Pompeian Avocado Oil Spray – great for roasting, stir-fry, baking, searing, BBQ, or broiling
- Pompeian Coconut Oil Spray – great for Seafood, marinades, Baking and coating
ENJOY ~ Meagan
Blueberry bourbon glazed salmon
- 2 tablespoons bourbon
- 3/4 cup blueberries
- 1 tablespoon heavy whipping cream
- 2 tablespoons pure honey
- pinch of salt
- 2 6 ounce salmon fillets
- pompeian olivextra original non-stick cooking spray
Preheat oven to 425 degrees F.
In a small sauce pan simmer bourbon, blueberries, cream, honey and a pinch of salt. Let it cook for 20 minutes; stir occasionally.
Spray a baking sheet with pompeian non-stick spray and lay the fillets skin side down. Sprinkle each fillet with salt. Pour the sauce over each fillet and bake in the oven for 12-14 minutes.
(May not use all the sauce)
Disclosure: This is a sponsored post for Pompeian as a #pantryinsiders. I absolutely love my Pompeian products and all opinions are my own.