It is Copper River salmon time in our neighborhood, which means amazing salmon at better prices. Grilled salmon with goat cheese and blueberry sauce is one of our favorite ways to serve salmon. If you are looking for a different way to prepare your salmon, then you have come to the right place. Seafood is big here in the Pacific Northwest. As a child I was a very picky eater, and it was hard to get me to try salmon. Now I really enjoy it, and the health benefits are amazing. A number of years back, my husband and I were at a local restaurant down on the water called Duke’s. On their seasonal menu was a dish very similar to this. Every time my husband and I would go there, he’d ask if they could make this recipe even though the seasonal menu had long come and gone. They often had what they needed to prepare it special for him. We thought about it and figured we could surely replicate it. So, we tried and can now make it at home. The goat cheese, sweet blueberry sauce and salmon combination is just delightful. If it sounds a bit appealing to you, then I wouldn’t imagine you’d be disappointed as you duplicate the recipe on your own. This is actually a fairly simple recipe, but will be a great way to impress your guests on the patio this summer. I like to serve it with asparagus (grilled for easy preparation) and a nice bread that is soft on the inside and crunchy crust. Rice would be a nice addition too.
Salmon with Goat Cheese and Blueberry Sauce
Salmon – Just grill or prepare your salmon as usual. We grill our salmon on medium-high heat on foil, skin side down for 6-10 minutes. Then, when you remove the salmon from the foil, the skin comes off with the foil for easy serving and clean up.
1 1/2 pints blueberries
1 cup sugar
1 tsp vanilla
1 Tbsp lemon juice
1 cup water
Combine all ingredients in a heavy saucepan. Bring to a boil on high heat, stirring occasionally. Once it hits a boil, reduce it down to medium-low heat and simmer until thickened, about 20 minutes. Cool slightly before pouring over salmon. Add to salmon to taste. I don’t drench it, but have it as a nice topping. I hope my picture is helpful in determining the amount. You will have left over sauce, so you could probably cut this recipe in half, depending on how many people you are serving. The recipe might be perfect for 8…that’s just a guess though.
Goat cheese: Sprinkle crumbled goat cheese on top of salmon and blueberry sauce. Again, just eye ball it. You can see in my picture if you want to replicate the amount of goat cheese.