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Grilled Salmon with Blueberry-Horseradish Glaze
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This simple recipe takes advantage of the contrasting character of wild blueberries and horseradish.
You can cook it on the grill, or under the broiler: either way, it'll be downright delicious.
Salmon connoisseurs find that ours easily beats the very best that supermarkets and specialty stores offer.
The reasons are simple, but very hard for others to replicate.
First, the relationships we fostered during decades of fishing Alaskan waters give us rare access to the very finest of these fish.
And our salmon comes from smaller fisheries that host fewer boats and provide faster processing and freezing.
Ingredients
Prep time 15 minutes
Cook time 10 minutes
Serves 4
- 4 (6 oz) wild salmon fillets
- Sea salt
- 1 teaspoon organic black pepper
- 1/2 teaspoon organic cinnamon
- 1/4 cup thawed organic blueberries (or raspberries), pureed
- 1 tablespoon horseradish (or to taste)
- 1/2 teaspoon red wine vinegar
Directions
- Heat grill (or broiler, just before you are ready to cook)
- In small bowl, combine salt, pepper, cinnamon, pureed berries, horseradish, and vinegar. Mix well.
- When ready to cook, lightly oil grill rack. Cook salmon for 6‒8 minutes or until fish flakes easily with fork. During last 3 minutes of cooking, baste with berry mix. Serve with any remaining berry mix on the table.
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