Grilled Salmon With Quick Blueberry Pan Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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DH and I made this recipe the other night from Bon Appetit and absolutely loved it. DH was very skeptical and complained mighty heartily at the beginning about serving his salmon with a blueberry sauce. However, once the sauce was made and thickened up, you really would not have known that it was made from blueberries. We both agreed it was delicious. Ingredients:
1 tablespoon olive oil, plus additional for brushing |
3/4 cup sliced shallot |
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, with skin each about 3/4 inches thick (can also use salmon fillets) |
3 tablespoons thinly sliced fresh mint, divided |
Directions:
1. Heat 1 Tb oil in large skillet over medium heat. Add shallots; saute until softened, about 5 minutes.
2. Add garlic, 1/4 tsp coarse salt, 1/4 tsp thyme, and 1/8 tsp allspice. Stir until fragrant, about 30 seconds.
3. Add blueberries, 1/4 cup water, and vinegar. Stir to blend.
4. Mash berries with a potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes.
5. Season with freshly ground black pepper. Remove from heat. (*Sauce can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.).
6. Brush grill rack with oil. Prepare BBQ (medium-high heat).
7. Brush salmon on both sides with oil;sprinkle with coarse salt, thyme, allspice, and black pepper.
8. Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates.
9. Stir 2 Tb sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 Tb mint. Serve immediately.
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