Marinated Norwegian Salmon on Blueberry Puree with Lychee and Cherry SalsaBack

Marinated Norwegian Salmon on blueberry puree with lychee and cherry salsa


  • 200gms Norwegian Salmon Fillet
  • 2 tablespoons olive oil
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 1 teaspoon of coriander seeds
  • Salt and black pepper to taste

Blueberry Puree

  • 2 garlic cloves, minced
  • 1/2 red onion, chopped
  • 1 tablespoon of coriander leaves
  • 1 tablespoon of basil leaves
  • 200g blueberries
  • 2 tablespoons of olive oil
  • 1/2 tablespoon of balsamic vinegar
  • Salt and pepper to taste
  • 1 tablespoon of brown sugar

Lychee and Cherry Salsa

  • 100g lychees, finely sliced
  • 50g cherries, pitted and diced
  • 1/2 red onion, diced
  • 2 tomatoes, seeded, skinned and diced
  • 1 tablespoon of coriander leaves
  • Splash of port
  • 2 tablespoons of olive oil
  • 1 lime, juiced
  • Lime zest
  • Salt and pepper to taste


  • Combine ingredients and rub onto the salmon. Refrigerate over night. Sear in a hot pan on all four sides, but do not cook through. Allow the salmon to remain slightly uncooked on the inside.
  • Combine all the blueberry puree ingredients in a blender.  Blend thoroughly.
  • Place in container and chill before use.
  • Mix all the lychee and cherry salsa ingredients together in a large bowl and chill.
  • Divide puree into two portions and place on serving platters.
  • Top with Norwegian Salmon.
  • Cover fillets with lychee and cherry salsa.  

Serves: 2