Salmon with Blueberry Sauce
- 1 tablespoon olive oil, plus a bit for the salmon
- 1 large shallot, thinly sliced
- 1 clove garlic, minced
- 1/4 tsp dried thyme, divided
- 1/4 tsp ground allspice, divided
- 1 cup fresh blueberries
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 4 6-7 oz salmon fillets or steaks, with skin
- 3 tablespoons fresh mint, thinly sliced
Saute the shallots till softened, about 5 minutes.
Add garlic, about 1/4 tsp salt, 1/8 tsp dried thyme, 1/8 tsp allspice and a pinch of black pepper. Cook until fragrant, 30 seconds to 1 minute.
Add blueberries, 1/4 cup water and balsamic vinegar. Smash the blueberries with the back of a fork and stir to combine.
Simmer until sauce thickens, stirring often, about 5-6 minutes.
Adjust seasonings and remove from heat. Stir in 2 tbsps mint before serving.
Heat a grill pan or large skillet over medium heat. Brush with a thin layer of oil.
Season both sides of the salmon with salt and pepper and the remaining 1/8 tsp of thyme and allspice.
Cook the salmon, skin side down, until the skin is crisp, about 4 minutes.
Flip over and continue cooking until desired doneness, about 4 minutes for medium rare or continue until it's opaque in the center.
Spoon the sauce over the salmon fillets and sprinkle with the remaining mint.
For a printable recipe click here