Ingredients Jump to Instructions ↓

  1. 4 salmon fillets, skin on

  2. 1 teaspoon olive oil

  3. 1 shallot, minced

  4. 3 cloves garlic, minced

  5. A pinch of red pepper flakes

  6. 1/2 cup fresh blueberries, rinsed and patted dry or canned blueberries

  7. 1/3 cup ketchup

  8. 1 tablespoon apple cider vinegar

  9. 1 tablespoon balsamic vinegar

  10. 2 tablespoons brown sugar

  11. 1 teaspoon Dijon mustard

  12. 1 teaspoon Worcestershire sauce

  13. Salt and freshly ground pepper to taste

  14. Preheat the grill and slightly grease it. Next, pat dry the salmon fillets using paper towels. Rub them with salt and pepper and set them aside.

  15. 2-3 minutes or until they become light brown. Add a pinch of red pepper flakes or more if desired. Cook it for 1 minute, so that the spiciness is infused in the oil.

  16. Place the blueberries in the pan and reduce the heat to low. If you are using fresh blueberries, cook them for 10 minutes or until they are soft and about to burst.

  17. After, add the cider vinegar, balsamic vinegar, ketchup, sugar, mustard and Worcestershire sauce. Mix well. Increase the heat to high and bring the mixture to a boil. Reduce the heat and cook it for another 15-20 minutes or until the sauce thickens. Stir occasionally. Set aside.

  18. 4-6 minutes depending on its thickness. Carefully turn the salmon fillets and grill them for another

  19. 3-5 minutes or until they are cooked through.

  20. Transfer the fillets to individual plates. Divide the leftover blueberry sauce and pour them over the grilled salmon. Serve immediately with potatoes or grilled vegetables.

  21. Photo Courtesy Of: rfduck Tweet


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