Grilled Salmon with Quick Blueberry Pan Sauce

Ingredients

• Shallots

  Raw

  ¾ tbsp chopped or 8g

• Thyme

  Fresh

  ¼ tsp or 0.2g

• Allspice

  Spices, ground

  ⅛ tsp or 0.3g

• Water

  Plain, clean water

  ¼ cup or 59g

• Garlic

  Raw

  1 clove or 3g

• Blueberries

  Raw

  1 cup or 148g

• Spearmint

  Fresh

  3 tbsp or 17g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ¼ tsp or 2g

• Balsamic vinegar

  1 tbsp or 16g

• Pink salmon

  Fish, raw

  4 fillet or 1.27kg

Directions

1. 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.
2. 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.
3. 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.

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