Grilled Salmon with Savory Blueberry Sauce

I've had a lot of time to think over the last 8 weeks. There has been a lot of anxiety about what changes our culture will face in the wake of the novel coronavirus pandemic. Whenever I get in my head too much, I look to grounding activities like gardening or cooking to bring me right back to the here and now. 


This recipe was inspired by a trip some years ago to Washington DC and a visit to the National Museum of the Native American. There is no more sacred space in our nation's capital than this, with the exception of the National Cathedral (if you go in for that). The collection is alive as much as the structure it's housed in. After a long day of exploring, learning, and quite frankly, weeping, I was happy to experience the Mitsitam Cafe (https://americanindian.si.edu/visit/washington/mitsitam-cafe). Featuring indigenous cuisines of the Americas, the meal was earthy, nutritious, and delicious--cedar plank grilled salmon, blueberry compote, and a wild rice pilaf. This meal made me grateful for the bounty of this land, and is one of the first food experiences that really brought the idea of local food home to me.

In the past few weeks, I've needed something that would remind me why I love this land, in spite of the arbitrary boundaries we place around nation, state, and country. I wanted to try to recreate that delicious meal from Mitsitam, using indigenous ingredients sourced as locally as possible. And of course, accompanied by Starrlight Mead, who use local honey as the base for all their meads.

The recipe I used (and modified) for this meal is here: https://food52.com/recipes/6378-savory-blueberry-sauce Modification: in lieu of the lemon juice, I used 1/4 cup of Starrlight Mead's Off Dry Blueberry Mead.

Grilled Salmon with Blueberry Sauce served with wild rice pilaf and roasted butternut squash with carrots and maple and a glass of Blueberry Mead Off-dry!

Grilled Salmon with Blueberry Sauce served with wild rice pilaf and roasted butternut squash with carrots and maple and a glass of Blueberry Mead Off-dry!

Ingredients:

Salmon:

  • 1 salmon filet, wild caught

  • salt

  • pepper

  • olive oil

For the Sauce:

  • 1 tablespoon olive oil

  • 1 large shallot, chopped

  • 1 teaspoon fresh lemon thyme (any fresh thyme), chopped

  • Zest of one lemon

  • 1/4 c. Starrlight Mead Off-Dry Blueberry Mead

  • 1 teaspoon fresh ginger, grated fine

  • 1 teaspoon balsamic or apple cider vinegar

  • 1 pinch dried cayenne 

  • 1/2 teaspoon sea salt

  • 2 cups blueberries

Directions:

  1. Preheat the grill to 450-550 degrees F. 

  2. Arrange salmon filet on a grill pan lightly coated with olive oil. Sprinkle salmon with salt and pepper.

  3. While the grill is pre-heating prepare the sauce. Using a medium-sized saucepan, heat the oil and cook the shallot until limp. Add remaining ingredients, except for the blueberries, and cook over medium heat for 3-5 minutes, or until liquid reduces by half.

  4. Cook salmon to internal temp of 140 degrees F (about 2-4 minutes for medium rare, longer for desired doneness).  

  5. Add the berries, reduce heat to low, stir gently and cook berries until they release enough juice to create a sauce but still retain their shape, about 10 minutes.

  6. Serve immediately with protein of choice.

     Delicious with grilled salmon, roast pork or chicken. Have a glass of mead to accompany your meal and enjoy!

     

    Serving suggestion: Grilled Salmon with Savory Blueberry Sauce
    Wild rice pilaf with black walnuts & scallion and chard
    Roasted butternut squash with carrots and maple.

Recipe from Food52.com adapted by Jenn Hansen