This is a quintessentially summer dish, with fresh blueberries perfectly complimenting the smoky barbecued salmon. You'll be pleasantly surprised by this unusual combination!
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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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)