Grilled Blueberry Salmon
Okay, so this is a new favorite salmon recipe to add to my growing list. The first time I made this Grilled Blueberry Salmon, was last week when a friend popped over for a spontaneous dinner. It was so yummy and looked so pretty my husband said we needed to make it again for the July 4th BBQ! So we did and everyone loved it! Wild salmon is grilled until the skin becomes crispy. Then its served with a flavorful Pickled Blueberry -Shallot Relish over a bed of fresh greens….YUM!
Living in the Pacific Northwest we are grateful to have wild salmon and fresh berries in our own backyard. This is a fresh blueberryrelish, one that is light, and easily pickled with shallots, coriander seeds, lemon and thyme essential oils, enhancing the blueberries, while keeping the berries fresh, plump, and intact.
Ingredients:
- 1 ½- 2 lb Fillet of Wild Salmon ( skin on)
- 1 ½ C fresh huckleberries or blueberries
- ½ C sugar
- ½ C red wine vinegar
- 1/2 C red wine
- 1 tsp whole coriander seeds (optional)
- thyme essential oil
- lemon essential oil
- cornstarch (optional for thickening)
- lemon zest
- 1 large shallot- finely minced
- 1 Cup greens ( arugula, baby kale, watercress)
- Salt and pepper
- ½ C apple wood chips ( optional)
DIRECTIONS
- Preheat grill to medium high. Make a little bowl out of 2-3 layers of foil the size of half a grapefruit. Place apple wood chips inside the foil bowl, and place it directly on the heating grill, close the grill lid.
- Place blueberries or blueberries in a medium bowl. Heat sugar, vinegar and coriander seeds in a small sauce pan and stir until sugar has dissolved. Add minced shallots and simmer two minutes. Pour over berries, stir and set aside. Once it’s cooled add 1-2 drops each of lemon and thyme essential oils.
- Brush both sides of salmon with infused lemon essential oil olive oil and sprinkle with salt. Place skin side down. Sprinkle with zest of one lemon, and one Tablespoon thyme leaves.
- Once apple wood chips begin smoking, turn heat down to low, grill salmon, skin side down, directly on the grill, on lowest heat, closing lid. Check after 5 minutes. Shift salmon to create crosshatch marks on the skin, and close lid again for just a few minutes. Salmon at this point will cook quickly, especially if its a thinner piece.
- Once salmon is cooked to medium rare or medium, turn heat off.
- Place salmon on a platter over greens. Generously spoon pickled berries and pickling liquid over the salmon and greens, and scatter with thyme sprigs. Serve immediately.