In the heat of the summer, rely on cool and refreshing foods to keep your diet balanced. Cooking outside on the bbQ can be a great way to spend a bit of time in fresh air, and keep your home cooler without a hot oven.
- 1 tablespoon olive oil plus additional for brushing
- 3/4 cup sliced shallots
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon coarse kosher salt plus additional for seasoning
- 1/4 teaspoon thyme
- 1 cup fresh blueberries
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch
Two hours before serving:
Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened. Add garlic, coarse salt and, thyme. Stir until fragrant, about 30 seconds. Add blue- berries, 1/4 cup 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. Let stand at room temperature for up to 2 hours. Reheat before using.
Brush grill rack with oil. Prepare barbecue on a medium-high heat. brush salmon on both sides with oil; sprinkle with coarse salt, thyme and black pepper.
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Drizzle sauce over salmon. Serve immediately.
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