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Grilled Salmon with Savory Blueberry Sauce Recipe

This recipe was a team effort. My wife found the blueberry sauce recipe on the Internet and it immediately became *the* way that we make salmon. The salmon marinade is my foggy recollection of the recipe that used to be printed on the side of the Pike Place Fish Salmon Basting Sauce. Together, we have come up with a salmon recipe that rivals anything that you might get in a restaurant on the Seattle waterfront, and I am not even kidding. You can even use any leftovers to make a crazy good, salmon scramble the next morning.


Blueberry Sauce
1 cup chicken stock
1/2 cup balsamic vinegar
1/2 cup orange juice
2 teaspoon honey
2 tablespoon cornstarch
1/2 cup chicken stock
2 cup fresh blueberries

Salmon Marinade
2Tbs Pike Place Fish Market Northwest Salmon Basting Sauce
2Tbs Olive Oil
2Tbs Lemmon Juice
1Tbs Minced Garlic
1Tbs Dried Basil
1 small sweet yellow onion, chopped

2 Lbs wild caught, salmon steaks (no Atlantic, farm raised salmon)


Blueberry Sauce
- Pour 1/2 chicken stock, vinegar, orange juice, and honey into a saucepan.
- Bring to a boil over high heat, then reduce heat to medium.
- Dissolve cornstarch in 1/2 cup of chicken stock, and stir into the simmering sauce.
- Cook and stir until the sauce thickens and turns clear - 1 to 2 minutes.
- Stir in the blueberries, and keep warm over low heat.

Salmon Marinade
- Combine all marinade ingredients in a medium mixing bowl

- Preheat grill to medium heat.
- Cover the Salmon with the Salmon Marinade
- Grill until the fish is at an internal temperature of 145 degrees Fahrenheit.
- Serve with blueberry sauce.

- The next morning make scrambled eggs and throw in the salmon and serve with leftover blueberry sauce


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