Your barbecue is heaven. Your barbecue is bliss. Your barbecue is ecstasy. Your barbecue is everything you will ever need. Wait not, hop up and fire that grill up and let the love for sea food blend into that for a barbecue for salmon is here. Mesh this salmon with the refreshing exuberance of blueberry and ginger; in fact, marry them off and bring them back on a honeymoon with salmon.
Let’s attempt just that in this article as we discuss Barbecue Salmon with Blueberry-Ginger Sauce and all the goodness that comes implicitly with it. Let’s see what’s in it for the foodies.
You should be able to wrap up the cooking process of this recipe in not more than an hour. While this may seem long before you can savor the salmon, there wouldn’t be a better time to reassure that the end product is going to be amazing.
What all you will need
The following ingredients must be arranged for a smooth cooking experience:
For the sauce,
- ¾ cups filled with green onions, chopped preferably into little rings
- One and a half tablespoon of chilled, unsalted butter
- A garlic clove
- Finely chopped dried thyme
- ¼ tablespoon full of salt
- ¼ tablespoon of cinnamon
- ½ inch finely chopped ginger
- A cup full of blueberry maple jam
- Black pepper
- Some amount of water
- 2 teaspoons full of balsamic vinegar
For the salmon,
- 4 six pound salmon fillets, preferably an inch thick
- Black pepper
- Rec Tec Pellet Grills
- Vegetable oil
- Lemon slices
- Cayenne/chili powder
With all the required ingredients, you are ready to pull forward into the arena of cooking and grilling.
This is how Barbecue Salmon with Blueberry-Ginger Sauce is brought into existence.
For preparing the sauce,
- Set to medium flame and sear the butter.
- Grab the ginger, cinnamon, garlic, salt, green onions and thyme and add to the butter.
- Cook for an approximate time period of 4 minutes.
- To this, add balsamic, water and the blueberry jam with constant stirring until the ingredients are thoroughly mixed.
- Bear in mind that water can be used to check the thickness of your sauce while balsamic can come to your rescue if sweetness exceeds the required intensity.
- Take it off the heat after seasoning with black pepper.
For grilling the salmon,
- On the barbecue preheated at 425 degrees F, place dried salmon with oil rubbed on all its sides. Use desired amounts of salt, cayenne and black pepper for seasoning.
- Make sure that your salmon goes skin side facing downward on the grill. Avoid poking into the fish and flipping it over.
When fat appears at the surface of fish, it is your cue that the fish is cooked.
The cooked salmon can be served with hot prepared sauce.
With this refreshing recipe, you can sit back and relax on a holiday.So, don’t just keep staring at the recipe, get up and ready to lick your fingers!