4 Servings 40 min Cook
3/4 Tbsp chopped Shallots
1/4 Tsp Thyme
0 Tsp Allspice
1/4 Cup Water
1 Clove Garlic
1 Cup Blueberries
3 Tbsp Spearmint
2 Tbsp Olive Oil
1/4 Tsp Salt
1 Tbsp Balsamic Vinegar
4 Fillet Pink Salmon
Heat 1 tablespoon oil in large skillet over medium heat.
Add shallots; saute until softened, about 5 minutes.
Thinly slice the garlic and add it along with 1/4 teaspoon coarse salt, 1/4 teaspoon thyme , and 1/8 teaspoon allspice to the shallots.
Stir until fragrant, about 30 seconds.
Add blueberries, 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.
DO AHEAD Can be made 2 hours ahead.
Let stand at room temperature.
Rewarm before using.
Brush grill rack with oil.
Prepare barbecue (medium-high heat).
Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.
Grill salmon until just opaque in center, 4 to 5 minutes per side.
Transfer to plates.
Stir 2 tablespoons sliced mint into warm blueberry sauce.
Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint.
Serve immediately.
