Flying Olive's Grilled Blueberry BBQ Salmon

Serves 2-3


1 1/4 pounds salmon filet (whole or cut into portions)

1/2 tsp salt

1/2 tsp pepper

To make the sauce:

1/3 cup fresh blueberries

1/3 cup ketchup

2 Tbsp Flying Olive's Blueberry Balsamic Vinegar

2 Tbsp brown sugar

1/4 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground mustard

1 teaspoon Worcestershire sauce

Heat a small saucepan over low heat and add blueberries. Heat until they begin to bubble and burst, about 10 minutes, then mash with a potato masher or fork. Add in ketchup, vinegar, brown sugar, onion and garlic powders, ground mustard and Worcestershire sauce. Whisk well to combine and break up blueberries. Turn the heat up to medium. Heat until mixture bubbles, stirring frequently, then turn heat to low. Cook for 15 minutes, whisking every few minutes. Sauce will be slightly clumpy and thicker than regular BBQ sauce.

Preheat your grill to its highest setting.  Season the salmon with salt and pepper, and once the grill is hot, place the unskinned side of filet directly on top. Cook for 5 minutes, then gently flip. Using a pastry brush, brush BBQ sauce on salmon and let cook until flaky and opaque, about 5-8 more minutes. This will also depend on the thickness of your salmon (this was for about a 1 1/2 " thickness). Once salmon is finished, slather with remaining BBQ sauce and serve.