– 4 (6-oz) salmon filets
– kosher salt
– freshly ground pepper
– olive oil
-1/2 cup fresh blueberries
-1/3 cup ketchup
-1 Tbs apple cider vinegar
-1 Tbs balsamic vinegar
-2 Tbs brown sugar
-1/4 tsp garlic powder
-2 Tbs grated onion
-1 tsp. Stone ground Dijon mustard
-1 tsp Worcestershire sauce
– pinch red pepper flakes
Prepare grill to its highest setting.
Meanwhile, pat the salmon dry and season liberally with salt and pepper.
In a medium saucepan, heat the blueberries over medium-low heat until they begin to soften and burst, about 10 minutes, then add the ketchup, vinegars, brown sugar, garlic, onion, mustard, Worcestershire sauce, 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. The sauce will be thicker and clumpier than traditional BBQ sauce.
Use a paper towel and tongs to oil the grates of the grill well, then lay the salmon on the grill.
Cook 5 minutes, then carefully flip.
Brush the salmon with half the BBQ sauce, then cook an additional 3-5 minutes, or until it is mostly cooked through but still pink in the center.
Remove from grill, brush with remaining sauce.
Serve with side dish of choice, I prefer sweet corn & bacon flan.