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.
Source:
www.pacificseafood.com
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.
Source:
www.pacificseafood.com
