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Grilled Salmon with Blueberry Dijon Sauce

Grilled Salmon with Blueberry Dijon Sauce

Scott Duncan
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Servings 4 people

Ingredients
  

  • 4 salmon fillets, 4-6 oz. each
  • 2 T olive oil, divided
  • 1 medium shallot, minced (about ¼ C)
  • 1 C fresh blueberries
  • Pinch of red pepper flakes
  • 1 T honey
  • 1 T Dijon mustard
  • ½ C red wine
  • 1 T fresh chopped parsley
  • 1 T butter
  • Salt & pepper to taste

Instructions
 

Blueberry Dijon Sauce

  • Sauté shallot and red pepper flakes with 1 T olive oil in a small saucepan over medium heat until shallots are translucent.
  • Add blueberries and continue sautéing until blueberries begin to burst approximately, 3-4 minutes).
  • Add honey, Dijon mustard red wine, and parsley.
  • Reduce volume by half.
  • Salt & pepper to taste.
  • Remove from heat, add butter, and swirl to combine.
  • Set aside to cool.

To Prepare Dish

  • Preheat grill pan over high heat.
  • Brush salmon fillets with remaining olive oil, add salt & pepper to taste.
  • Grill for 2-3 minutes per side (grilling will vary depending on thickness of fillets).
  • Top with blueberry sauce.