• 4servings
  • 25minutes
  • 384calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 125ml chicken stock

  2. 60ml balsamic vinegar

  3. 60ml orange juice

  4. 1 teaspoon honey

  5. 1 tablespoon cornflour

  6. 60ml chicken stock

  7. 150g fresh blueberries

  8. 2 teaspoons chopped fresh chives

  9. 4 (170g) salmon steaks

  10. 2 tablespoons olive oil

  11. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Pour 125ml chicken stock, vinegar, orange juice and honey into a saucepan. Bring to the boil over high heat, then reduce heat to medium. Dissolve cornflour in 60ml of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.

  2. Preheat barbecue to medium high heat.

  3. Brush salmon with oil, and season to taste with salt and pepper. barbecue until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.


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