Recipe posted a year ago: Wasabi Teriyaki Sauce
My dad recently went on a salmon fishing trip off the coast of Vancouver Island. He brought home so much salmon! The ironic thing is he doesn’t like seafood (huge score for us!). Well, let me say that he did eat salmon a few years back at a campout when Casey cooked it up on an open campfire. To get my dad to eat seafood is a huge undertaking (he even went back for seconds), so that shows you what a great cook Casey is!
I was also able to pick some fresh blueberries and so had an idea about a blueberry sauce over salmon. Let me say that this is the best combination EVER!! I’m just not sure if it gets any better than this.
- 1 2lb Salmon Fillet
- 2 tbsp butter
- 1 to 2 cloves minced garlic
- Pinch of allspice, sea salt
- 1 cup blueberries
- 2 tbsp of fig balsamic vinegar
- juice from half a lemon
- 1 tbsp arrowroot powder
- 1/2 tsp Herbes de Provence
- 1/4 cup water
- 1 tbsp butter
Sauce: Begin by mixing the juice of the lemon with the arrowroot powder. Then put all of the sauce ingredients into a saucepan except the butter. Simmer on low for 20 to 30 minutes until thick (while simmering, prepare the salmon as instructed below). Once sauce is done simmering, stir in butter. Remove sauce from heat. Cover with lid to keep warm.
Salmon: Heat grill to 400 degrees. Rub salmon with 2 tbsp of butter and sprinkle with minced garlic, allspice, and sea salt. Grill salmon for 30 minutes. Remove from grill and serve topped with blueberry sauce. Eat and enjoy. Go back for seconds!