- Oily fish
- Sauce for salmon
This is a quintessentially summer dish, with fresh blueberries perfectly complimenting the smoky barbecued salmon. You'll be pleasantly surprised by this unusual combination!
97 people made this
- 125ml chicken stock
- 60ml balsamic vinegar
- 60ml orange juice
- 1 teaspoon honey
- 1 tablespoon cornflour
- 60ml chicken stock
- 150g fresh blueberries
- 2 teaspoons chopped fresh chives
- 4 (170g) salmon steaks
- 2 tablespoons olive oil
- salt and pepper to taste
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Pour 125ml chicken stock, vinegar, orange juice and honey into a saucepan. Bring to the boil over high heat, then reduce heat to medium. Dissolve cornflour in 60ml 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 barbecue to medium high heat.
- Brush salmon with oil, and season to taste with salt and pepper. barbecue until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(99)
Reviews in English (79)
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 reduction has a wonderfully sweet and flavorful taste.-12 Feb 2009
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 inside hence the ole lump syndroom-25 Sep 2007
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 pepper 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!-14 Jun 2007