Blueberry-Glazed Wild King Salmon w/Caramelized Onion Barley

Seagrass Restaurant has a to-die-for Blueberry-Glazed Salmon Bill and I used to get on a regular basis. Unfortunately their menu is seasonal so it changes frequently and the Salmon hasn't been offered for a few months. Since my sister was in town over the weekend we had some people over for dinner and I thought the Blueberry salmon would be an amazing dish to make for everyone. I've attempted to recreate it but to no avail.  Although I contacted Seagrass and their manager and chef were more then willing to share their fantastic recipe with me! It came out so wonderfully! Everyone licked their plates clean, even my 3 year old daughter scarfed up the salmon! For Dessert I made a Vanilla Bean Cheesecake with a fresh Farmers Market Berry Compote! I must say this was one of my favorite dinners!! 

Caramelized Onion Barley
1 sweet onion (Maui or Vidalia), Chopped2 T. Olive oil
8 oz. Pearled Farro Barley
6 1/2 cups H2O
Finished with:
Touch of Cream
Handful of Blueberries
Mixture of Herbs (thyme, parsley, black opal basil (very small amount))

Caramelize onions (cook over low heat in olive oil until dark brown in color) using ladles of 1/2 cup H2O to bring up font (brown spots) that stick to bottom of pot.
Add barley, sauté lightly in onions and oil.
Add 1 1/2 qt H2O, Simmer until H2O is absorbed, add more H2O if needed until barley is tender about 1 1/2 Hr.
Just prior to serving finish with 1/4 cup Cream, Blueberries, salt and pepper to taste and a sprinkling of fresh herbs (thyme is especially nice!).

Thyme Buerre Blanc
3 shallots (finely chopped)
1 clove garlic>
1 bunch thyme
1 cup white wine
1/4lb butter

Sweat shallot, garlic in 1Tb butter.
Add wine, reduce to near dry
Strain the mixture through a sieve into a small pan. Discard Shallot shells
Add butter slowly, 1 cube at a time, to avoid ‘breaking’ sauce.
Season with Salt and Pepper to taste

Ready to Serve:
Grill Asparagus with S/P, Olive Oil and serve as vegetable accompaniment. Pan sear Wild King Salmon with small amount of oil in pan, season to taste with salt & pepper and cook to desired temperature. Once removed from pan, glaze top side of salmon while still hot with Blueberry glaze (combine ¼ cup Mama’s Blueberry Jam from SB Farmers Market with 1 T. balsamic vinegar. Mix and spread evenly on salmon. Begin plate-up with heaping mound of caramelized onion barley in center of plate, place grilled asparagus on top of barley then salmon on top.Drizzle ‘moat’ of thyme beurre blanc around all ingredients.

Chef de Cuisine Greg Murphy of Seagrass Restaurant

Vanilla Bean Cheesecake w/ a Mixed Berry Compote

2 cups (14 Full-size crackers)Finely ground graham cracker crumbs
1 Stick unsalted Butter 
1 1/2Lb Cream Cheese
1 Cup plus 2 Tb Sugar
1 (16 oz) container Sour Cream
3 Large Eggs
1 Vanilla Bean
9in Springform Pan

Preheat oven to 325 degrees and position oven rack in the center. Lightly 
coat the pan with butter. 

Place the crumbs and melted butter in a medium bowl and stir with a fork until the crumbs are moistened evenly. With a silicone spatula, scrape into the prepared pan. Press the crumbs into an even layer across the bottom and about halfway up the side of the pan, working outward from the center. Bake the crust for 16-18 minutes, until set and lightly browned. Transfer to a wire rack to let cool.

Place the cream cheese and sugar in the bowl of a food processor and process until smooth adn creamy, about 1 minute, scraping the bowl down twice to ensure the mixture blends evenly and that there are no lumps (you won't be able to smooth them out later). Add the sour cream and process until incorporatedand smooth,a bout 20 seconds, scraping the bowl down about half way through. Add the eggs one at a time, pulsing 3-5 seconds after each addition to blend thoroughly. Using a pairing knife split the vanilla bean in half lengthwise. Scrape out the seeds into the mixture. Save the Vanilla Bean Pod for another use. Process or 8-10 seconds, until the seeds are evenly distributed. Scrape the mixture into the cooled crust. 

Set the Cheesecake pan on a baking sheet (in case of leakage ) and bake for 60 to 75 minutes, until the edge is set but the center has a "jello-effect" (it will firm up during cooling and chilling).

Transfer Cheesecake to a cooling rack and immediately run a thin, flexible knife or spatula around the edge of the cake, gently pressing into the side of the pan to avoid gouging the cake. This will release the cake from the side of the pan and prevent cracking. Let cool completely for 1-2 hours then cover with plastic wrap and chill in the fridge for at least 4 hours. 

Run a thin knife around the edge again as described above. Pop the side off the springform pan. Use a knife to loosen the bottom of the cake from the pan and then slide it off the pan bottom onto a serving plate. 

Farmers Market Berry Compote

1 pt Strawberries
1 pt blackberries
1 pt blueberries
¼ c sugar
1 tbsp water

Place all ingredients in a sauce pan and bring to a boil for 2 minutes.  Turn off the heat and cool.  Spoon mixture over cheesecakes as serving.


  1. I can attest to the delectable perfection from start to finish of these dishes! Katie, you really are a very fine chef! Thanks for letting us enjoy your creations!

  2. Katie Hi this is Aunt Cathy. We love Salmon and this looks absolutely DELICIOUS! We will definitely put it on the list to try! Love you.


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