Grilled Salmon with Quick Blueberry Pan Sauce

recipe inspired from Epicurious

Kevin and I don't do much to celebrate holidays, we are not gift givers, nor do we plan any big to-do, we enjoy having an evening at home.  I do however try to plan a dinner that is a little bit special.  This blueberry sauce definitely hit the mark on our weekly salmon.  The shallots, and garlic cut out the sweetness from the blueberries and gave it a lovely smooth, rich texture.  We were both licking our plates clean.

ingredients
1 TBS olive oil
3/4 c sliced shallots
1 garlic clove, thinly sliced
1/4 tsp salt, plus additional for seasoning
1/2 tsp fresh thyme, chopped
1/8 tsp ground allspice
1 c fresh blueberries
1/4 c water
1 TBS balsamic vinegar
4, 7oz salmon steaks

Heat 1 TBS olive oil in skillet over medium heat.  Add shallots; saute until softened, about 5 minutes.  Add garlic, 1/4 tsp salt, 1/4 tsp thyme, and 1/8 tsp allspice. Stir until fragrant, about 30 seconds.

Add blueberries, 1/4 c water, and vinegar.  Stir to blend.  

Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3-4 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.  At this point your kitchen will be fragrant with shallots, garlic and the tiniest bit of sweetness from the blueberries, avoid eating the sauce now, even though you will be tempted.

Brush grill rack with oil.  Prepare BBQ(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, 4-5 minutes per side.  Transfer to plates.  Spoon sauce over salmon, serve immediately.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.