I am definitely the type who is not sure of fruit mixed with my fish – but I have tried it before and loved it. But I still had my doubts as I was mixing together ketchup and blueberries to make the sauce (seriously – you have to admit it’s a strange combo). But it was completely worth it to veer from my usual staple salmon recipe and try this out. The sauce was sweet and savory – but not overpowering. I served this with some simple risotto and green beans. Enjoy!
- 2 salmon fillets
- kosher salt and freshly ground pepper
- olive oil
- 1/4 cup fresh blueberries, rinsed and patted dry
- 2 1/2 Tbsp. ketchup
- 1/2 Tbsp. apple cider vinegar
- 1/2 Tbsp. balsamic vinegar
- 1 Tbsp. brown sugar
- 1/8 tsp. garlic powder
- 1 Tbsp. grated onion
- 1/2 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- pinch red pepper flakes
1. Pat the salmon dry and season liberally with salt and pepper.
2. In a small saucepan, heat the blueberries over medium-low heat until they begin to soften and burst, about 8-10 minutes. Add the ketchup, vinegars, brown sugar, garlic powder, onion, mustard, Worcestershire sauce, and red pepper flakes. Stir well to combine and break up the blueberries, then increase heat to medium. Stirring often, cook until the mixture begins to bubble, then lower the heat to medium low. Continue to cook, stirring frequently, until the sauce has thickened, another 10 minutes.
3. Use a paper towel and tongs to oil the grates of the grill well, then lay the salmon, flesh-side-down, on the grill. Cook 5 minutes, then carefully flip. Brush the salmon with half the BBQ sauce, then cook an additional 3-5 minutes, or until it is mostly cooked through but still pink in the center (130 degrees F). Remove from grill, brush with remaining sauce, and serve.
Source: Pink Parsley