Smoked Salmon with Blueberry Compote
This salmon dish gets a flavor boost from blueberries and brown sugar.
Yield 1 ½ cups
1 ¾ cups Chilean blueberries (divided in two)
¼ cup white sugar
¼ cup water
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
- Combine 1 cup of blueberries, sugar and water in saucepan.
- Simmer over medium heat until berries burst, stirring often, about 10 minutes.
- Fold in remaining berries. Cook until compote coats back of spoon, stirring often, about 8 minutes. Cover and keep warm.
- Soak cedar planks for at least 1 hour in warm water. Soak longer if time permits.
- 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.
- Preheat grill to medium heat and place planks on grate.
- Place salmon fillets onto planks and discard marinade. Cover and grill for about 20 minutes.
- Slice salmon into 2-ounce portions. Serve each one with 1 tablespoon of warm compote.