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Salmon with Blueberry Sauce

Summer is short so don't waste a single blueberry of the season by not using them in every dish you can including your savoury meals. This sauce features balsamic vinegar, brown sugar and coriander which enhances the flavour of the berries and makes this sugar coated salmon next level delicious and beautiful.
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Prep Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the sauce
  • 1 1l2 cups fresh blueberries
  • 1 clove garlic, minced
  • 2 Tbsps balsamic vinegar
  • 1 Tbsp brown sugar
  • 1 tsp Lemon juice
  • pinch ground coriander
For the salmon:
  • 4 fresh skin-on salmon fillets
  • 3 Tbsps brown sugar
  • 1/2 tsp ground coriander
  • salt and pepper
  • 1 tsp fresh chopped chives

Method
 

  1. For sauce:
  2. Add blueberries, garlic, vinegar, brown sugar, lemon juice and coriander to a saucepan over medium heat. Bring mixture to a boil and then reduce the heat and simmer, uncovered, for 12-14 minutes or until sauce has thickened to coat a spoon and reduced to 1 cup. 
  3. For the salmon:
  4. Meanwhile, preheat the oven to 425. Line baking sheet with parchment paper and set aside.
  5. In a small bowl, mix brown sugar, coriander and salt and pepper. Set aside.
  6. Arrange salmon on a parchment lined baking sheet, skin side down. 
  7. Press brown sugar mixture into each salmon fillet. Measure salmon.
  8. Bake salmon for 4-6 minutes per 1/2-inch thickness.
  9. For grilling:  Cover grill grate with foil. Place fish skin side down on foil. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork. 
  10. Serve blueberry sauce over salmon and sprinkle with chives.