Ingredients: 1 Tbsp. olive oil, plus additional for brushing 3/4 cup sliced shallots 1 garlic clove, thinly sliced 1/4 tsp coarse salt, plus additional for seasoning 1/4 tsp chopped fresh thyme plus additional for seasoning 1/8 tsp ground all spice plus additional for seasoning 1/4 cup water 1 tablespoon balsamic vinegar (or blueberry balsamic) 4 7-ounce salmon steaks or fillets with skin (about 3/4 inches thick)
Blueberry Pan Sauce Instructions: 1. Heat 1 Tbsp. oil in a large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. 2. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon 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 potatoe masher or with back of a fork and cook until sauce thickens, sitrring often, about 3-4 minutes. 5. Season with ground pepper and remove from heat. *Recommended that this is prepared ahead of time. Can be done 2 hours ahead of time. Let stand at room temperature then rewarm before serving.
Salmon Instructions: 1. Brush grill rack with oil. Prepare barbaque to medium-high heat. 2. Brush salmon on both sides with oil; sprinkle with coarse salt, thyme and black pepper. 3. Grill salmon until just opaque in the center, about 4-5 minutes. 4. Serve salmon on a plate with warm blueberry pan sauce.