May 23, 2016
BBQ Salmon With Blueberry-Ginger Sauce
Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch.
Although this recipe can be made in an oven, I consider the BBQ to be a key component of the recipe (especially if you use charcoal). The smoky flavor creates a contrast to the sauce, which might overpower the salmon if cooked in the oven alone.
Yield: 4 Servings
Remove the salmon from the fridge 30 minutes before cooking.
Prepare the sauce (you can do this in advance):
- Heat the butter over medium heat and add the green onions, garlic, ginger, salt, a pinch of thyme, and cinnamon. Sauté until the garlic is soft and sweet, about 4 minutes.
- Add the blueberry jam, water, and balsamic, stirring until incorporated. If the sauce is too thick, add small amounts of water until it is the consistency of a thin gravy. If it’s too sweet, you may wish to add additional balsamic.
- Season liberally with black pepper and remove from the heat.
Grill The Salmon:
- Preheat the BBQ to medium-high, or if using the oven, preheat it to 425°F.
- Dry the salmon with a towel, rub all sides with a light coating of oil, and season liberally with salt, pepper, and cayenne.
- Once hot, wipe the BBQ grill with oil and immediately place the salmon skin side down. If your BBQ has hot spots, place the thin parts of the salmon farthest from them. Resist the temptation to poke, move, or flip the salmon. The fish is cooked when you see fat starting to release on the surface of the flesh (the white bits that appear when it cooks). If you’re using the oven, this should take 8–12 minutes.
- Serve with warm sauce and garnish with the reserved green onion.