Smoked Salmon with Blueberry Compote

Menu Part: 
Cuisine Type: 
24 2-ounce servings

This salmon dish gets a flavor boost from blueberries and brown sugar.


Blueberry Compote
Yield 1 ½ cups
1 ¾ cups Chilean blueberries (divided in two)
¼ cup white sugar
¼ cup water

Smoked Salmon
1 or 2 (12-in.) untreated cedar planks
3 tbsp. vegetable oil
3 tbsp. grainy mustard
4 ½ tbsp. brown sugar
3 tbsp. chopped green onions
1 tsp. minced garlic
3 lb. salmon fillets, skin removed


  1. Combine 1 cup of blueberries, sugar and water in saucepan.
  2. Simmer over medium heat until berries burst, stirring often, about 10 minutes.
  3. Fold in remaining berries. Cook until compote coats back of spoon, stirring often, about 8 minutes. Cover and keep warm.
  4. Soak cedar planks for at least 1 hour in warm water. Soak longer if time permits.
  5. In shallow dish, stir together oil, mustard, sugar, onions and garlic. Place salmon fillets in marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour.
  6. Preheat grill to medium heat and place planks on grate.
  7. Place salmon fillets onto planks and discard marinade. Cover and grill for about 20 minutes.
  8. Slice salmon into 2-ounce portions. Serve each one with 1 tablespoon of warm compote.
Source: Cal Dining – University of California, Berkeley

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