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Prep 10 mins
Cook 20 mins
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.
- 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 of fresh mint, divided
- Heat 1 Tb oil in large skillet over medium heat. Add shallots; saute until softened, about 5 minutes.
- Add garlic, 1/4 tsp coarse salt, 1/4 tsp thyme, and 1/8 tsp allspice. Stir until fragrant, about 30 seconds.
- Add blueberries, 1/4 cup water, and vinegar. Stir to blend.
- Mash berries with a 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. (*Sauce can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.).
- Brush grill rack with oil. Prepare BBQ (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 Tb sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 Tb mint. Serve immediately.
I really liked the idea of this recipe. I love Salmon and I love Blueberries :) However despite my love for Balsamic Vinegar, in the future I would leave it out. At least with the Salmon. Yet I do think the unaltered pan sauce recipe would go great on pork chops or roasted pork loin. So guess what I am going to make tomorrow night for dinner?
My love for herbs have no end but I didn't care much for the mint and thyme combination. I think I would have preferred a simpler blueberry sauce to compliment the salmon. Perhaps keeping it more North American friendly instead of American/Arabic/Italian.
But this is merely one opinion, and I truly love the idea of Salmon with Blueberries. Thanks so much for sharing.