Grilled Salmon in Blueberry Jam

With the pandemic looming over our heads and the lovely British summers being the temptress we all want to turn a blind eye to, but that’s almost asking too much out of us poor souls. So with a restless toddler and an even more restless husband in tow, a creative mind is my fall back plan these days. Especially in the kitchen. 

Ingredients are everything that is available seasonally, abundantly and easily, the three key factors in all of my recipes. 

Summer on my plate- that’s how I have dubbed this dish. It’s quick, easy, light, summery and sure to impress your loved ones and your own tumtums. 

This recipe is perfect as a main for a single serving or an entrée for two. You can double the quantities if you wish to make for more hungry mouths. 

Grilled Salmon in Blueberry Jam Sauce

Ingredients 

▪️2 Salmon fillet 

▪️1 cup washed blueberries 

▪️2 tbsp butter (plus a little extra melted butter to line the baking sheet)

▪️1 shallot very thinly sliced

▪️2 tbsp double cream

▪️3/4 cup water

▪️1/2 tsp paprika

▪️1 tbsp honey

▪️1 1/2 tsp Malt Vinegar

▪️60 gms Goat Cheese cut in to small cubes (divide in to two equal halves) 

▪️3 springs of fresh dill

▪️4-5 springs of fresh thyme 

▪️Fresh grinder pepper from the pepper mill 

▪️Salt to taste 

Method

▪️Season fish generously with salt and let rest at room temperature while you prepare the sauce. Don’t remove the skin yet.

▪️Once the fish has rested for about 20 mins, gently pull out the skin from both the fillets. You can store the skins in the freezer for later use. 

▪️Now cut the salmon fillets in to equal sized cubes. I usually get 3 cubes out of each fillet. Leave the fish to marinate a little while more.

▪️Pre-heat oven are 180 degree C. 

▪️Keep a baking dish ready lined with butter and parchment paper.

▪️In a medium saucepan over low heat, simmer together fry the shallots in butter. Now add water, vinegar, dill, half of the goat cheese, cream, paprika and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.

▪️Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Scatter the thyme twigs and goat cheese over the salmon and blueberry jam. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.

▪️Serve hot with a simple salad. 

Enjoy! ❤️