Grilled salmon with blueberry pan sauce
- Number of Servings: 4
Ingredients
1 tablespoon olive oil 3/4 cup sliced shallots 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 wild salmon fillets with skin
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.
Brush grill rack with oil. Prepare barbecue (medium-high heat). Spray salmon on both sides with oil (spray oil or misto); sprinkle with coarse salt, thyme, allspice, and black pepper.
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Spoon sauce over salmon and serve immediately.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Brush grill rack with oil. Prepare barbecue (medium-high heat). Spray salmon on both sides with oil (spray oil or misto); sprinkle with coarse salt, thyme, allspice, and black pepper.
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Spoon sauce over salmon and serve immediately.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 320.3
- Total Fat: 11.3 g
- Cholesterol: 148.8 mg
- Sodium: 208.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.0 g
- Protein: 41.3 g
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