Grilled Salmon Steaks with Savory Blueberry Sauce70 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“Salmon and blueberries deliciously combine in this summer dish.” - by JAYDA
Original recipe yields 4 servings
- Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
- Preheat grill to medium high-heat.
- Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.
Amount Per Serving (4 total)
- 383 cal
- 23.2 g
- 12.8 g
Based on a 2,000 calorie diet
Reviews (70)Rate This Recipe
"We thought this was a fantastic recipe. Please note: you must reduce the sauce once you've added the balsamic vinegar by letting it simmer. Otherwise it will taste like vinegar. Balsamic vinegar ..." See morereduction has a wonderfully sweet and flavorful taste."
"nice recipe the only problem is that you can't add cornstarch or any other thickening agent into a hot liquid it must be COLD! or other wise the starch molecules will cook on the outside before the in..." See moreside hence the ole lump syndroom"
"Delicious! I only had salmon filets which worked well. Baked them in the oven after brushing lightly with olive oil, squeezing on a bit of fresh lemon, and lightly dusting with seasoned salt, lemon ..." See morepepper and dill. Didn't have any honey so I added about a tsp. of brown sugar to the sauce. Served with mashed red bliss potatoes and steamed asparagus. Extra bonus: The blueberry sauce was simply fabulous on the asparagus as well as the salmon!"
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