Blueberries and salmon. It can work, I promise. Just ask anyone from the Pacific Northwest.
Blueberry Barbeque Salmon
from Pink Parsley
4 (6-oz.) salmon fillets, skin on
Kosher salt and freshly ground pepper
1/2 c. fresh blueberries
1/3 c. ketchup
1 TBSP apple cider vinegar
1 TBSP balsamic vinegar
2 TBSP brown sugar
1/4 tsp. garlic powder
2 TBSP grated or minced onion
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
pinch red pepper flakes
1. If using an outdoor grill, heat to the highest setting. If using a cast iron grill pan, heat over medium-high heat.
2. Meanwhile, pat the salmon dry and season liberally with salt and pepper.
3. In a medium saucepan, heat the blueberries over medium-low heat until they begin to soften and burst, about 10 minutes. Using the back of a wooden spoon, mash the berries. Add the ketchup, vinegars, brown sugar, garlic, onion, mustard, Worcestershire sauce, and red pepper flakes.
4. Whisk well to combine and break up the blueberries, then increase heat to medium. Cook until the mixture begins to bubble, stirring often, then lower the heat to medium low. Continue to cook, stirring frequently, until the sauce has thickened, another 10-20 minutes. The sauce will be thicker and clumpier than traditional bbq sauce.
5. Use a paper towel and tongs to oil the outdoor grill grates or grill pan and place the salmon flesh-side-down. Cook 5 minutes, then carefully flip. Brush the salmon with half the sauce, then cook an addtional 3-5 minutes, or until it is mostly cooked through but still pink in the center.
6. Remove from grill, brush with remaining sauce, and serve.
one year ago: glazed pork chops with peach salsa