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.
Get Free Email Updates!
Weekly updates on conditions, treatments, and pain medicine.
Thank you for subscribing.
Something went wrong.