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.

Ingredients:

  • 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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