About this recipe:This is a quintessentially summer dish, with fresh blueberries perfectly complimenting the smoky barbecued salmon. You'll be pleasantly surprised by this unusual combination!
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep: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.