- 1/2 cup (125 mL) fresh blueberries from Chile (divded in two)
- 1 tbsp (15 mL) white sugar
- 1 tbsp (15 mL) water
- 1 (12-inch) untreated cedar plank
- 1 tbsp (15 mL) vegetable oil
- 1 tbsp (15 mL) grainy mustard
- 1 1/2 tbsp (22.5 mL) brown sugar
- 1 tbsp (15 mL) chopped green onions
- 1/2 tsp (2.5 mL) minced garlic
- 1 lb (453 g) salmon fillet, skin removed
- Prepare cedar plank by soaking in warm water for at least 1 hour. Keep soaked longer if time permits.
- Combine 1/4 cup of blueberries, sugar and water in a heavy, small saucepan. Simmer over medium heat until berries burst, stirring often for about 5 minutes. Fold in the remaining berries and cook until compote coats the back of a spoon, stirring often for about 8 minutes. Cover and keep warm.
- In a shallow dish, combine oil, mustard, sugar, onion and garlic. Place the salmon fillet in the marinade and turn to coat. Cover and marinate for at least 15 minutes or up to an hour in the fridge.
- Once marinated, preheat the grill to medium heat. Place the plank on the grate. The board is ready once it starts to smoke and crackle a little.
- Place salmon fillet on the plank and discard marinade. Cover and grill for about 20 minutes. Salmon is cooked when you can flake it with a fork. It will continue to cook after you remove it from the grill.
- Slice the salmon into 2 oz (60 g) portions. Serve each one with 1 tbsp warm blueberry compote.
This recipe by Executive Chef Don Cortez was kindly provided by our featured member, Fruits from Chile!