2 cedar grilling planks
6 salmon fillets, about 6oz each
1 cup Seedless Blackberry Jam (I used Smucker's sugar free)
1/3 cup catsup
1/3 cup Flying Olive's Blackberry Ginger Balsamic Vinegar
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp fresh ginger, minced fine
½ tsp garlic powder
1 tsp fresh lemon zest
¼ c Flying Olive Olive Wood Smoked, or Lemon Extra Virgin Olive Oil, or a Combination, or more as needed
Salt and freshly ground black pepper to taste
Soak grilling planks in water for at least 1 hour. Turn half-way through to be sure they are well saturated.
In a small saucepan, mix blackberry jam, catsup, Blackberry Ginger Balsamic Vinegar, mustard, Worcestershire sauce, fresh ginger, garlic
powder, and lemon zest. Bring to boil on medium heat, turn down to simmer. Stir occasionally, for about 20-30 minutes until sauce coats the back of a spoon. Remove from heat, keep warm.
Turn grill on medium-high heat. In the meantime, remove planks from water and pat dry. Brush Flying Olive EVOO lightly on both sides of planks. Rinse fish and pat dry. Use remaining Lemon Olive oil to brush on each side of fish. Place fish on planks and sprinkle with salt and freshly ground pepper.
Place planks on grill. Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Serve with sauce. Yield: 6 servings (about 1 ½ cups sauce).
Submitted by Barb L.