Butter-Rubbed Salmon with Blueberry Sauce

• 1 2-pound salmon fillet, skinned
• Lemon-Caper Butter Rub (recipe follows)
• Blueberry Sauce (recipe follows)
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1 teaspoon capers, drained and mashed
• 1 teaspoon packed grated lemon zest
• 1/2 teaspoon garlic powder
• 1/2 teaspoon House Herbs (page 233) or other Italian herb blend
• 1 tablespoon diced yellow onion
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• (makes 1/3 cup)
• 2 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth
• 1/4 medium yellow onion
• 1/4 sweet apple, such as Fuji
• 3 to 4 sprigs fresh thyme
• 2 cups fresh or frozen blueberries
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces
• (makes 1 1/2 cups)

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

salmon fillet, lemoncaper butter rub, unsalted butter, capers, lemon zest, garlic, herbs, yellow onion, kosher salt, freshly ground black pepper, chicken, yellow onion, sweet apple, thyme, blueberries, freshly squeezed lemon juice, kosher salt, freshly ground black pepper, unsalted butter

Taken from www.epicurious.com/recipes/food/views/butter-rubbed-salmon-with-blueberry-sauce-387761 (may not work)