Grilled salmon with a quick blueberry pan sauce

As you know I love love LOVE salmon, really most fish and seafood, but love salmon. I could eat it every day if I tried or let myself. I also love love LOVE blueberries so when I saw this recipe on Bon Appetit I had to make it. It was PERFECT…totally delicious and one of my new go to recipes for salmon.


1 tablespoon olive oil plus  additional for brushing
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 salmon steaks or  fillets with skin (each about 3/4 inch thick)
3 tablespoons thinly sliced  fresh mint,  divided

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). Brush salmon on both sides with oil; 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. Stir 2 tablespoons sliced mint into warm blueberry  sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint.  Serve immediately.


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