Recipe by Dr. Jenny
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.
Top Review by Studio Leah
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.
- 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
Directions See How It's Made
- 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.