I read somewhere recently that eating salmon twice a week can reduce your risk of heart attack by up to 30 percent. I believe it also said that it helps with dieting as well. After reading those stats, I decided it was time to introduce salmon to our diets. And this is the recipe I was going to do that with.
Now I didn’t do any of the stats to see if this is actually a healthy recipe. It may or may not be. But I can tell you this – it’s a good one. I’ve seen it pop up on many blogs I follow, usually a sign of something good. I was a little nervous about the skin-on aspect, worrying that it would be fishy tasting but it wasn’t at all. And I was even more excited to learn that the leftovers the next night tasted even better than the first night!
Some notes: We didn’t grill ours outside – it was way too hot outside. We cooked them inside in a cast iron pan. Ours was served with couscous and greens.
Blueberry BBQ Grilled Salmon
Recipe from Pink Parsley
4 salmon fillets, skin-on
Kosher salt and fresh ground pepper
extra-virgin olive oil
1/2 cup blueberries, rinsed and patted dry
1 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp balsamic vinegar
1/4 tsp garlic powder
2 tbsp grated onion
1 tsp Worcestershire sauce
1 tsp Dijon mustard
pinch red pepper flakes
- Pat the salmon dry with paper towels and season with salt and pepper.
- In a medium saucepan over low heat, cook the blueberries about ten minutes, until they are softened and begin to burst. Use the back of a wooden spoon to gently mash them. Add the rest of the ingredients and stir well to incorporate and further mash the blueberries. Cook on medium until the sauce begins to thicken, about ten minutes.
- Heat the skillet over medium heat and add a little oil. Add the salmon, skin side up and cook for 5 minutes, then carefully flip. Brush the bbq sauce over the salmon and cook for another five minutes or until it’s cooked through.
- Brush with more sauce before serving.