Grilled Salmon with Quick Blueberry Pan Sauce

Ingredients for Grilled Salmon with Quick Blueberry Pan Sauce

• 1 tablespoon olive oil plus additional for brushing

• 90g sliced shallots

• 1 garlic clove, thinly sliced

• 1/4 teaspoons coarse kosher salt plus additional for seasoning

• 1/4 teaspoons chopped fresh thyme plus additional for seasoning

• 1/8 teaspoons ground allspice plus additional for seasoning

• 240ml fresh blueberries

• 60ml water

• 1 tablespoon balsamic vinegar

• 110g salmon steaks or fillets with skin (each about 3/4 inch thick)

• 3 tablespoons thinly sliced fresh mint, divided

Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoons coarse salt, 1/4 teaspoons thyme, and 1/8 teaspoons allspice. Stir until fragrant, about 30 seconds. Add blueberries, 60ml 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). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.

Grill salmon until just opaque in centre, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.

Avvertenza

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