This recipe is perfect for people who love sweet and fruity food. I personally am not a fan, since I only enjoy blueberries on my pancakes and pastries but this dish sparked my interest. I like the fact that the fruit is a bit tangy but not that sour. It neutralizes the salmon’s fishy taste and gives it a burst of flavor. The other ingredients of the saucy marinade make sure that the flavors are not as fruity as they are when used for desserts.

Fresh blueberries are recommended, but if they aren’t available the canned ones that are used for desserts are fine, although you may have to adjust the other condiments especially the sugar because canned blueberries tend to be sweeter.

 

Serves 4

Ingredients:

4 salmon fillets, skin on

1 teaspoon olive oil

1 shallot, minced

3 cloves garlic, minced

A pinch of red pepper flakes

1/2 cup fresh blueberries, rinsed and patted dry or canned blueberries

1/3 cup ketchup

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

2 tablespoons brown sugar

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

Salt and freshly ground pepper to taste

 

Preheat the grill and slightly grease it. Next, pat dry the salmon fillets using paper towels. Rub them with salt and pepper and set them aside.

Heat the oil in a small saucepan over medium heat. Sauté the garlic and shallots for 2-3 minutes or until they become light brown.  Add a pinch of red pepper flakes or more if desired. Cook it for 1 minute, so that the spiciness is infused in the oil.

Place the blueberries in the pan and reduce the heat to low. If you are using fresh blueberries, cook them for 10 minutes or until they are soft and about to burst.

After, add the cider vinegar, balsamic vinegar, ketchup, sugar, mustard and Worcestershire sauce. Mix well. Increase the heat to high and bring the mixture to a boil. Reduce the heat and cook it for another 15-20 minutes or until the sauce thickens. Stir occasionally. Set aside.

Place the salmons, flesh side down on the grill. Brush the tops with the blueberry sauce and cook it for 4-6 minutes depending on its thickness. Carefully turn the salmon fillets and grill them for another 3-5 minutes or until they are cooked through.

Transfer the fillets to individual plates. Divide the leftover blueberry sauce and pour them over the grilled salmon. Serve immediately with potatoes or grilled vegetables.

 

Photo Courtesy Of:  rfduck