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 sugar

Method

1. Preheat your grill on high, clean the grates and lightly spray with oil, such as grapeseed, then lower to 450 deg F.
2. 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
3. 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.
4. 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.
5. Place the fillets on plates, top with a few tablespoons of the blueberry sauce and a few of the grilled pepper rings. Serve immediately.