Let's talk about two very special Alaska things: berries and fish. For centuries, Alaskans have utilized both as mainstays to a healthy diet, even if they didn't know it at the time. Cranberries, crowberries, watermelon berries, salmon berries, and, of course, blueberries. This has been a fantastic year for blueberries, so why not combine this bounty with another Alaska resource; salmon. Reds or kings are best for this recipe.
Oh, and while I'm at it, I should mention that my salmon came from the good folks at Catch 49, a cool new co-op opportunity that allows the purchase of shares for such wonderful products as wild Alaska salmon. So check them out HERE.
1/2 fillet of red or king salmon
Large pinch of salt
Large pinch pepper
4 sprigs thyme
2 shallots, thinly sliced
4 TBS butter
2 cups blueberries
2 cups white wine
2 TBS honey
2 TBS white wine vinegar
1 stick cinnamon
1 TBS butter
- In a small saucepan, add shallots, wine, vinegar, thyme, cinnamon, and a small pinch of salt. Reduce until the liquid has all but evaporated, approximately 15-20 minutes. Stir occasionally.
- When reduced, add blueberries, half the butter, the honey, and cook until the berries are soft and the sauce turns pink.
- Heat grill to medium and make a foil “boat” to contain the salmon.- Place foil on grill and add remaining butter. When melted, place salmon in the foil boat and spoon blueberry mixture over the salmon, reserving just a bit of sauce for the presentation.
- Grill for about 10 minutes or until the salmon flakes easily. - Plate salmon and drizzle with the remaining sauce.
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