THIS SAUCE IS BOTH SWEET AND TARD JUST PERFECT FOR SALMON. ENJOY DAN:

GRILLED SALMON WITH A BLUEBERRY GLAZE


Serves 4 by CHEF DAN:



INGEDIENTS:



4-7 oz salmon fillet with skin

1 tablespoons olive oil plus additional for brushing

3/4- cup shallots, sliced

3 garlic cloves, thinly sliced

1/4- teaspoons salt

1 tablespoon fresh, thyme, divided

1/4- teaspoon ground all spice, divided

1 cup fresh blueberries

1/4- cup water

1 tablespoons balsamic vinegar

3 tablespoons thinly sliced fresh mint, divided



DIRECTIONS:



1. Heat 1 tablespoon olive oil in a skillet over medium-heat.

2. Add shallots, sauté till soft, about 5 minutes.

3. Add garlic, 1/4- teaspoon each of salt, thyme, and 1/8 teaspoons allspice.

4. Stir until smelling good, about 30-40 seconds.

5. Add blueberries, 1/4- cup of water, and vinegar. Stir to blend.

6. Mesh blueberries with the back of a fork until sauce thickens, about 3-4 minutes.

7. Season with freshly ground black pepper.

8. Brush grill rack with oil.

9. Prepare grill over medium-high heat.

10. Brush both sides with olive oil and sprinkle with salt, thyme, allspice and black pepper.

11. Grill salmon for about 4-5 minutes each side.

12. Transfer to plates.

13. Stir in 2 tablespoons sliced mint into warm blueberry sauce.

14. Spoon over salmon and sprinkle with 1 tablespoon of mint.

15. Serve and enjoy Dan: hallelujah