Blueberry BBQ Sauce + Baked Salmon

Blueberries are one of those weird fruits that I don't like to eat raw but love any in way, shape or form when incorporated into foods and dishes:

• Blueberry donuts from M&M Donuts (OC)
• Blueberry Chiffon Cake from Paris Baguette (LA/OC)
• Blueberry Pancakes from Clinton Street Baking Company (NYC)
• Blueberries and Cream cookies from Momofuku Milk Bar (NYC)

Blueberries in a BBQ sauce? Of course I'm going to try it! 

Blueberry BBQ with Baked Salmon
adapted from Pink Parsley via The Neely's

• 4 (6-oz) salmon fillets
• 1/2 cup fresh blueberries, rinsed and patted dry
• 1/3 cup ketchup
• 1 Tbs apple cider vinegar
• 1 Tbs balsamic vinegar
• 1/4 tsp garlic powder
• 2 Tbs grated onion
• 1 tsp Dijon mustard
• Siracha
• Red pepper flakes
• Brown sugar to taste
• Chicken stock for thinning out the sauce

For the sauce:

In a medium saucepan, heat the blueberries over low heat until they begin to soften and burst, about 10 minutes.

Use the back of a spoon or fork to mash up the blueberries to release the juices. Add the ketchup, vinegars, brown sugar, garlic, onion, mustard, Siracha, and red pepper flakes.

 

Whisk well to combine and break up the blueberries, then increase heat to medium. Stirring often, cook until the mixture begins to bubble, then lower the heat to medium low. Continue to cook, stirring frequently, until the sauce has thickened, another 10-20 minutes.  I didn't want to thicken the sauce too much so I added in some chicken stock to thin it out.

For the salmon:

Bake the salmon for about 7-8 minutes at 450 degrees. Check frequently to make sure the salmon does not overcook. Brush the blueberry sauce on top and broil for a few minutes at high heat. As I left the salmon unattended, it was fully cooked by the time I checked it and just had to spoon the sauce over without any additional broiling.

I LOVED the blueberry BBQ sauce but I can't say that serving it with salmon would have been my first choice. The sauce is bold and flavorful, too much in fact that it not compliment the delicate texture of the fish. I will definitely be making this sauce again but will be using it for my ribs or pulled pork - a heartier protein that can stand up to the flavors of the sauce.