SALMON & BLUEBERRY

Ingredients

• 
  1 tablespoon olive oil plus additional for brushing
• 3/4 cup sliced shallots
• 1 garlic clove, thinly sliced
• 1/4 teaspoon coarse  salt plus additional for seasoning
• 1/4 teaspoon chopped fresh thyme plus additional for seasoning
• 1/8 teaspoon ground allspice plus additional for seasoning
• 1 cup fresh blueberries
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• 4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
• 3 tablespoons thinly sliced fresh mint, divided

Method

 

Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. 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. Let stand at room temperature. Re warm before using.

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.

Grill salmon until just opaque in centre, 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.