I love salmon, and I am always looking for something different to try , so I found this recipe. Sounds a little strange to mix blueberries with salmon, but trust me – it’s tasty!
Grilled Salmon with Quick Blueberry Pan Sauce
Adapted from Bon Appetit, Aug 2010
1 tablespoon olive oil
3/4 cup sliced shallots
1 garlic clove, thinly sliced
1/4 teaspoon coarse kosher salt plus additional for seasoning
1/4 teaspoon chopped fresh thyme plus additional for seasoning
1/8 teaspoon ground allspice plus additional for seasoning
1 cup fresh blueberries
1/4 cup water
1 tablespoon balsamic vinegar
4 7-ounce wild salmon fillets with skin
Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
Brush grill rack with oil. Prepare barbecue (medium-high heat). Spray salmon on both sides with oil (spray oil or misto); sprinkle with coarse salt, thyme, allspice, and black pepper.
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Spoon sauce over salmon and serve immediately.
Total Fat: 11.3 g
Cholesterol: 148.8 mg
Sodium: 208.8 mg
Total Carbs: 11.0 g
Dietary Fiber: 1.0 g
Protein: 41.3 g