Elegant hosting, made effortless. Elevate your next outdoor gathering with our Chef’s Recommendation: Grilled Blueberry-Balsamic Glazed Salmon topped with a fresh, vibrant mixed berry salsa. It’s sweet, savory, sophisticated, and the ultimate way to Bring The “Wow” factor to the grill this August.
INGREDIENTS
1 cup Naturipe Blueberries (divided)
1/2 cup Naturipe Strawberries, diced
1/4 cup Naturipe Blackberries, halved
4 salmon fillets
1/3 cup balsamic vinegar
2 tablespoons honey or maple syrup
1 tablespoon olive oil (plus extra for brushing)
1 small shallot, finely minced
1 tablespoon fresh basil or mint, chopped
Salt and black pepper (to taste)
DIRECTIONS
In a small saucepan, combine the balsamic vinegar, honey, and half of the Naturipe Blueberries. Bring to a gentle simmer over medium-low heat, crushing the berries slightly. Cook for 6–8 minutes until the glaze reduces and coats the back of a spoon. Set aside.
In a small mixing bowl, toss together the remaining blueberries, diced strawberries, halved blackberries, minced shallot, fresh herbs, a drizzle of olive oil, salt, and pepper to create the mixed berry salsa.
Brush the salmon fillets lightly with olive oil and season both sides with salt and pepper.
Grill the salmon over medium-high heat for 4–5 minutes per side, or until cooked through and easily flakes with a fork.
In the last minute of grilling, brush the balsamic glaze generously over the top of each salmon fillet.
Transfer the glazed salmon to plates and top each fillet with a generous spoonful of the fresh mixed berry salsa before serving.
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