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Grilled Salmon with Blueberry-Horseradish Glaze

Recipe by Kim Cunningham
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This simple recipe highlights 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.
Yield: Serves 4
Total Time: 25 min
Prep: 15 min
Cook: 10 min
Additional:
Ingredients
4 Vital Choice wild salmon fillets (6 ounces each)
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
Preparation
1.  Heat grill or broiler just before you are ready to cook.
2.  Combine salt, pepper, cinnamon, pureed berries, horseradish and vinegar in a small bowl. Mix well.
3.  Cook salmon for 8 minutes or until fish flakes easily with fork. During last 3 minutes of cooking, baste with berry mix.
4.  Serve with any remaining berry mix on the table.
About Kim Cunningham

Kim Cunningham is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationaly acclaimed Herbafarm Restaurant under her mentor, Chef Jerry Traunfeld, before setting out her own to start Cornucopia, her private chef and education business.

Learn more at cornucopiacuisine.com.
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