Four things are well-documented in our house:
- Caroline is a blueberry fiend.
- I love sweet + savory combos (i.e. fruit with grilled meat)
- I've been grilling so much lately that our neighbors joke that my baby will be born a little charred (My belly gets dangerously close to the heat source sometimes).
- Pregnancy makes me crave anything with bbq sauce.
Usually I can make an educated guess on Joey's reaction to our dinners. Sometimes I'll make something knowing that it will be a home run, and sometimes I know that it won't be his favorite (but he always eats it anyway). I actually didn't expect him to love this as much as he did, but he kept going on and on about how good it was.
This was definitely a quick and easy dinner, and I served it with homemade creamed corn (pictured here - would you guys want the recipe for that as well?) and some grilled zucchini. Blueberries, corn, and zucchini - all wonderful summer produce, all things that contributed to our wonderful dinner.
Grilled Blueberry BBQ Salmon
adapted from How Sweet it is, sauce adapted from The Neely's
- 4 (6-oz) salmon fillets, skin on
- kosher salt and freshly ground pepper
- olive oil
- 1/2 cup fresh blueberries, rinsed and patted dry
- 1/3 cup ketchup
- 1 Tbs apple cider vinegar
- 1 Tbs balsamic vinegar
- 2 Tbs brown sugar
- 1/4 tsp garlic powder
- 2 Tbs grated onion
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- pinch red pepper flakes
Meanwhile, pat the salmon dry and season liberally with salt and pepper.
In a medium saucepan, heat the blueberries over medium-low heat until they begin to soften and burst, about 10 minutes. Use the back of a wooden spoon to mash them, then add the ketchup, vinegars, brown sugar, garlic, onion, mustard, Worcestershire sauce, and red pepper flakes.
Whisk well to combine and break up the blueberries, then increase heat to medium. Stirring often, cook until the mixture begins to bubble, then lower the heat to medium low. Continue to cook, stirring frequently, until the sauce has thickened, another 10-20 minutes. The sauce will be thicker and clumpier than traditional bbq sauce.
Use a paper towel and tongs to oil the grates of the grill well, then lay the salmon, flesh-side-down, on the grill. Cook 5 minutes, then carefully flip. Brush the salmon with half the bbq sauce, then cook an addtional 3-5 minutes, or until it is mostly cooked through but still pink in the center.
Remove from grill, brush with remaining sauce, and serve.