Grilled Salmon With Quick Blueberry Pan Sauce

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.

• Ready In: 30 mins
• Serves: 4

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 of 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.