Serves 6-8



  • 1 tbsp olive oil + additional for brushing
  • 3⁄4 cup sliced shallots
  • 1 garlic clove, thinly slices
  • Salt and pepper
  • 1⁄4 tsp fresh thyme, chopped + additional for
  • seasoning
  • 1⁄4 tsp all spice + additional for seasoning
  • 3⁄4 cup fresh blueberries
  • 1/4 can (4oz) Out Of The Blue Blueberry Wheat
  • 1 tbsp balsamic vinegar
  • 4 salmon steaks or fillets with skin (each about
  • 3⁄4 inch thick)
  • 3 tbsp thinly sliced fresh mint


Step 1 – Heat 1 tbsp of oil in skillet over medium heat. Add shallots, sauté until soft. Add garlic, salt, thyme and allspice. Stir until fragrant (about 30 sec). Add blueberries, Out Of The Blue Blueberry Wheat, and vinegar. Stir to blend

Step 2 – Mash berries with back of fork and cook until sauce thickens stirring often

Step 3 – Brush grill rack with oil. Prepare for med-high cooking

Step 4 – Brush salmon on both sides with oil and sprinkle with salt and pepper, excess thyme and all spice

Step 5 – Grill salmon until just opaque in center (4-5 minutes per side). Transfer to plate. Stir 2 tbsp sliced mint into warm blueberry sauce. Spoon sauce over salmon and serve with remaining 1 tbsp mint

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