Daughter Emily came to visit for a few days recently. She’s a creative cook, often trying new recipes of different countries. One night she made an delicious blueberry glaze for our grilled salmon. Not only did she make the glaze, she grilled the salmon. Her Dad started the grill for us, but he’d already eaten and missed tasting the amazing meal.
Emily made the glaze at home and had it stored in a container for traveling. Making the glaze is a simple matter of dumping everything into a small saucepan and letting it bubble and reduce at medium heat for 15 minutes. Prior to grilling we heated the glaze in the microwave then spread thin layers of the glaze on the top side of the salmon.
She grilled the filets for about 3 minutes on the first side, then turned them and spread another thin layer of glaze on the grilled side. After another 3 minutes the salmon was flaking when pressed with a fork.
Before serving the salmon Emily spread more of the glaze on our filets. We ate the salmon served with multi-colored roasted beets. The beets were earthy and delicious of course, but the salmon was the star of the meal. It was perfectly flaky yet still moist, and the glaze was beyond amazing.
Previously my favorite way to eat salmon was with a bourbon sauce. I might be rethinking that and squeeze in a blueberry balsamic glaze once in awhile now. I love blueberries ALMOST as much as I love bourbon. The two sauces will be competing for my favor from now on!
The recipe directions are for broiling the salmon in the oven. I’d use that method in the winter when the grill was under a few feet of snow. You can choose your own method for preparing the salmon.
Blueberry Glazed Salmon
½ cup fresh blueberries
5-6 sprigs of fresh thyme
1 tablespoon granulated sugar
1 tablespoon balsamic vinegar
2 teaspoon lemon juice
½ teaspoon salt, divided
4 4-5 oz. salmon filets
¼ teaspoon ground black pepper
In a small saucepan add the blueberries, thyme, sugar, balsamic vinegar, lemon juice, and ¼ teaspoon of salt. Place over medium heat and boil for 15 minutes, stirring occasionally. The sauce will reduce and thicken.
In the meantime, place an oven rack 6 inches from the broiler. Preheat oven broiler to high. Line a sheet pan with foil.
Pat salmon filets dry with paper towels. Sprinkle both sides of the fish with a pinch of salt and pepper.
Place the fish skin side down on the baking sheet and brush with a thin layer of the blueberry glaze.
Place the fish under the broiler for three minutes. Brush with an additional thin layer of glaze. Place back under the broiler for another 3-5 minutes. The salmon should flake when pressed with a fork, but not be dry.
Adapted from The Wholesome Dish