Grilled Salmon with Quick Blueberry Pan Sauce
A sophisticated dish combining grilled salmon fillets with a vibrant blueberry pan sauce. Fresh herbs like thyme and mint complement the sweet and tangy sauce made with shallots, garlic, and balsamic vinegar.
Ingredients
- •1 tablespoon olive oil plus additional for brushing
- •¾ cup sliced shallots
- •1 clove garlic
- •¼ teaspoon coarse kosher salt
- •¼ teaspoon chopped fresh thyme
- •⅛ teaspoon ground allspice
- •1 cup fresh blueberries
- •¼ cup water
- •1 tablespoon balsamic vinegar
- •4 piece salmon steaks
- •3 tablespoons thinly sliced fresh mint
Cooking Instructions
- 1.
Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with 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. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
10 min
- 2.
Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.
5 min
- 3.
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.
10 min
