Grilled Salmon with Quick Blueberry Pan Sauce

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Shallots

  Raw

  3 shallot (medium) or 128g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  ¼ tsp or 2g

• Thyme

  Fresh

  ¼ tsp or 0.2g

• Allspice

  Spices, ground

  ⅛ tsp or 0.3g

• Blueberries

  Raw

  1 cup or 148g

• Water

  Plain, clean water

  4 tbsp or 59g

• Balsamic vinegar

  1 tbsp or 16g

• Atlantic salmon

  Fish, farmed, raw

  24 oz or 680g

• Spearmint

  Fresh

  3 tbsp or 17g

Directions

1. Heat half of the olive oil in a large skillet over medium heat.
2. Add sliced shallots and sauté until softened, about 5 minutes. Add thinly sliced garlic, salt, thyme, and allspice. Stir until fragrant, about 30 seconds.
3. Add blueberries, water, and balsamic vinegar. Stir to blend, mash the berries, and cook until the sauce thickens, stirring often, for 3 to 4 minutes. Season with freshly ground black pepper and remove from heat.
4. Brush the grill rack with half of the remaining oil and prepare it for medium-high heat. Brush salmon on both sides with remaining oil, and sprinkle with salt, thyme, allspice, and black pepper.
5. Grill the salmon until just opaque in the center, about 4 to 5 minutes per side. Transfer to plates.
6. Stir two-thirds of the sliced mint into the warm blueberry sauce. Spoon the sauce over the salmon and sprinkle with the remaining mint. Serve immediately.

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