courtesy of Shanna
If you want to keep it even lower sugar you can make the sauce out of 2 cups of fresh blueberries and cook until softened with 1-2 tablespoons of water. If you want to thicken the sauce you can use organic corn starch or arrowroot starch, about 1 tsp mixed with a little water and add it in.Ingredients
1 1⁄2 lbs Wild Copper River Salmon Filet
2-4 Whole fresh Hatch Chile\'s (2-3 Anaheim\'s if you can’t find Hatch)
1 c low sugar Organic Blueberry jam
1 c fresh blueberries
1 - 4 ounce can Hatch chiles (Either whole or diced. If whole, remove seeds and dice fine)
1-2 tbsp water (optional)
1 tsp each sea salt, black pepper, ancho chili powder, brown sugarMethod
- Preheat your grill on high, clean the grates and lightly spray with oil, such as grapeseed, then lower to 450 deg F.
- In a saucepan on the stove combine the blueberry jam, fresh blueberries and diced canned chiles. Stir over medium heat until well combined at the fresh blueberries start to soften. Add 1-2 tbsp water if desired for a thinner sauce. Keep warm until ready to serve
- Rinse and pat dry the salmon filet. Check for bones and remove any if found. Slice into 6 portions. In a small bowl mix together the sea salt, black pepper, ancho chili and brown sugar. Sprinkle over the fillets. Place the whole chilies on the preheated grill and grill lightly, 2-3 min until grill marks appear. Remove and let cool. Slice into 1⁄2’ thick rings, you can rinse out the seeds if you want. The ribs and seeds will make the dish spicier.
- Grill the salmon, skin side down for 8-10 min or until it flakes easily with a fork, and the fat turns white. Keep the thicker part of the filet on the hotter part of the grill so the fish cooks evenly.
- Place the fillets on plates, top with a few tablespoons of the blueberry sauce and a few of the grilled pepper rings. Serve immediately.