Grilled Salmon with Savory Blueberry Sauce

Here is another savory blueberry recipe.  It is my last one for now. The next few will be for sweet or semi-sweet blueberry items.  What I have learned in my quest for blueberry recipes is that you can make a sauce for just about any meat you want to eat with blueberries.  I will have to see if I can find anything for grilled veggies like Mushrooms with Blueberry Sauce or something like that.    This is a good one for a summer barbecue. 

GRILLED SALMON STEAKS WITH SAVORY BLUEBERRY SAUCE
www.allrecipes.com

Servings:  4

Ingredients:

½ cup chicken stock

¼ cup balsamic vinegar
¼ cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
¼ cup chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 (8 ounce) salmon steaks
2 tablespoons olive oil
Salt and pepper to taste

Directions:

1.      Pour ½ cup chicken stock, vinegar, orange juice, and honey into saucepan.  Bring to a boil over high heat, reduce to medium.  Dissolve cornstarch in ¼ cup of chicken stock and stir into simmering sauce.  Cook and stir until the sauce thickens and turns clear, about 1 to 2 minutes.  Stir in the blueberries and chives.  Keep warm over low heat.

2.       Preheat grill to medium high heat.

3.       Brush salmon with oil.  Season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side.  Serve with blueberry sauce.

Enjoy!

Grilled Chicken Salad with Feta, Fresh Corn and Blueberries

This recipe looks like a keeper.  It is pretty, easy to make and healthy!  What a great summer combination...  

Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries

From The Pioneer Woman Cooks by Ree Drummond

Prep Time:  20 Minutes

Servings:  12

Ingredients:

4 whole boneless, skinless chicken breasts

Salt and pepper, to taste

Olive Oil, for drizzling

3 stalks celery (inner light green stalks, finely diced)

2 ears fresh corn

¼ whole medium red onion, finely diced

1-1/2 cup blueberries

3 Tablespoons fresh dill, minced

4 Tablespoons Mayonnaise

4 Tablespoons Sour Cream

¼ cup half-and-half

1 whole Lemon

1 teaspoon sugar (more to taste)

Salt and pepper (additional to taste)

¾ cups crumbled Feta

Preparation Instructions:

Place chicken breasts into large plastic zip lock bag.  Pound chicken breasts with a mallet or rolling pin to flatten to ¼-inch uniform thickness.  Season chicken with salt and pepper.

Heat grill and drizzle chicken with olive oil.  Grill chicken on both sides until done.  About 7 minutes per side.  (Rotate halfway during grilling each side to ensure pretty grill marks.)  Remove from pan.  Allow to cool. 

With a very sharp knife, shave kernels off each corn cob.  Combine with the onion and celery.  Set aside. 

Mix together mayonnaise, sour cream, Feta and half-and-half.  Stir in sugar, squeeze in lemon juice, add salt and pepper.  Stir, then taste.  Add more salt if necessary.  Do not under-salt!

Slice chicken on the bias to create flat, randomly shaped pieces.  Throw into a bowl with celery, onion and corn.  Stir to combine.  Pour half the dressing over the ingredients and and toss gently.   Add more as desired, but don't overcoat the salad!

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

Enjoy!