Wednesday, July 27, 2011

Blueberry Barbeque Salmon

As I mentioned, I've been trying to cook my husband some meals that will remind him of his Oregon roots.  He's said to me in the past that salmon with berry sauce is "very Oregon".  Fair enough, but this Oklahoma girl says anything is better with barbeque sauce.  Imagine my very happy surprise when I logged on to Pink Parsley to find a recipe incorporating all these things.  Josie grilled her salmon but, since M and I don't have a grill, I used an cast iron grill pan.  With that simple adaptation, this salmon was M and I put together in one super tasty dish!


Blueberry Barbeque Salmon

Ingredients:
4 (6-oz.) salmon fillets, skin on
Kosher salt and freshly ground pepper
olive oil
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

Directions:
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

6 comments :

Pretend Chef said...

I spent a handful of years in the Pacific NW and I quickly learned about berries and protein. I really enjoy crusted pork tenderloin with blackberry sauce. This is another recipe I know I'd love. Yummy!

That Girl said...

I love sweet barbecue sauce. My dad always put duck sauce in his, so that's probably why.

Kelli @ The Corner Kitchen said...

This combination would have never crossed my mind. I love it! And if this is any indication of life in the PNW is like, I think I'd fit in just great :)

Lexie said...

Daughter, as you know, I am not much of a salmon eater, but this recipe sounds yummy. I think I will definitely try this one. Thank you for the new idea.

Erin said...

I am not much of fish eater in general, but the sauce for this sounds great! I could put that on chicken or pork, and I am sure it would be wonderful!

Bridget said...

I'm glad you liked it, because this is on my menu for tomorrow!