Grilled Salmon with Quick Blueberry Pan Sauce

Grilled Salmon with Quick Blueberry Pan Sauce Healthy Recipe

4 Servings 40 min Cook

Macros/Serving: 492 Calories
Tags:paleo | meat


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.