4x200g salmon fillets (whole or cut into portions)
½ tsp. salt
½ tsp. pepper
⅓ cup fresh blueberries
¼ cup truss tomatoes, roughly chopped including skin and seeds
1 tbsp. apple cider vinegar
1 tbsp. balsamic vinegar
1 garlic clove, crushed
4 tbsp. water
blanched asparagus, to serve
Heat a saucepan and add the blueberries and water, cook for 5-10 minutes or until they burst open and start to caramelise slightly. Add the tomato, apple cider vinegar, balsamic vinegar, honey and garlic. Cook over a medium heat for 10-15 minutes and thicken to a BBQ sauce consistency.
Season the salmon with salt and pepper and place on a hot griddle pan. Using a pastry brush, brush the blueberry sauce on the salmon and let cook until flaky and opaque, about 5-6 more minutes.
Once salmon is finished, slather with remaining blueberry sauce and serve with a selection of steamed vegetable tossed in extra virgin olive oil and seasoned.
Serve with blanched asparagus.