Blueberry Lime + Cilantro Dressing

Blueberry Lime + Cilantro Dressing // Pancake Saturday

We’re talking about salad dressing today. But don’t worry, it’s not as boring as it sounds.

I have been wanting  to experiment with blueberries in savory dishes for a long time. When Mr. Hotcakes and I were dating forever ago we went to dinner one night and he ordered salmon with a blueberry compote. I was shocked because in that day HC wasn’t very adventurous with food. That combination has stuck with me because it was the first time I came across a dish that combined fruit with seafood.

Blueberry Lime + Cilantro Dressing // Pancake Saturday

I made Jessica‘s Blueberry Lime Salsa a few years ago and really enjoyed it. Don’t be freaked out by this, it really works! I always have frozen blueberries on hand for smoothies and since the temperature around here has plummeted, I won’t be drinking anything cold for a while. Perfect opportunity to use up those berries. This is light and refreshing with a little kick of heat.

Blueberry Lime + Cilantro Dressing // Pancake Saturday

And the salmon. Oh, man. I adore salmon – all day, every day. I happen to have salmon left over from the previous night’s dinner but you can make it the day of, too.

Blueberry Lime + Cilantro Dressing
Yields approx. 1/2 cup

1/2 cup frozen blueberries (you could do this with fresh blueberries but you may need to use more as frozen berries have more juice, which is what we’re looking for here.)
2 tsp lime juice, about 1/2 a lime
1 tsp extra virgin olive oil
2 tbsp chopped fresh cilantro
1/4 – 1/2 tsp cayenne pepper, depending on how spicy you like things
1 tsp salt

Add the blueberries to a microwave-safe bowl and warm for 1 minute in the microwave. Gently mash the berries with a fork to release all the juice. You can remove some or all or none of the blueberry pulp once you’ve mashed them, I left half for a little extra texture. Add all the remaining ingredients, except for the oil, and whisk. Then, stream in the oil while whisking to emulsify the dressing. You could also shake this up in a jar after you’ve mashed the berries.


1lb filet of salmon, skin & pin bones removed
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp extra virgin olive oil
salt & pepper, to taste

Preheat the oven to 400F. Place the salmon on a baking sheet (I line all my baking sheets with foil for easy clean-up later). Add the spices and oil and gently massage into the flesh. Bake for 15-20 minutes, depending on the thickness of your filet. Allow to cool slightly before adding to the salad so it doesn’t wilt the greens. Cut into desired portions.

Salad Assembly
1 large salad, 2 -4 people

*Any greens and vegetables will work. Use your favorites, this is what I had on hand. Also, feta or goat cheese would be divine in this!

4 cups greens, I used 1 1/2 hearts of romaine lettuce
1 avocado, sliced
2 Roma tomatoes, chopped

Put everything in a large bowl and drizzle with dressing. Serve immediately.

Blueberry Lime + Cilantro Dressing // Pancake SaturdayBlueberry Lime + Cilantro Dressing // Pancake Saturday


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