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Fax: 503-823-3710

55 SW Ash Street, Portland, OR 97204

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Firehouse Recipe of the Week: Grilled Blueberry BBQ Salmon

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Grilled Blueberry BBQ Salmon 

Courtesy of PF&R Summer Intern Cece Marshall

Ingredients:

  • 1 1/4 pounds salmon filet (whole or cut into portions)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the Sauce:

  • 1/3 cup fresh blueberries
  • 1/3 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar (blueberry flavored)
  • 2 tablespoons brown sugar
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1 teaspoon worcestershire sauce

Preparation:

  1. Heat a small saucepan over low heat and add blueberries.
  2. Heat until the begin to bubble and burst, about 10 minutes, then mash with a fork.
  3. Add in ketchup, both vinegars, brown sugar, onion and garlic powder, ground mustard and worcestershire sauce.
  4. Whisk well to combine and break up blueberries and turn the heat up to medium.
  5. Heat until mixture bubbles, stirring every few minutes, then turn heat back down to low.
  6. Cook for 20 minutes, whisking every few minutes.
  7. Sauce will be slightly clumpy and thicker than regular BBQ sauce.
  8. Preheat your grill to it’s highest setting.
  9. Season the salmon with salt and pepper, and once the grill is hot, lay filet directly on top.
  10. Cook for 5 minutes, then gently flip.
  11. Using a pastry brush, brush BBQ sauce on salmon and let cook until flaky and opaque, about 5-6 more minutes. This will also depend on the thickness of your salmon (mine was about 1 1/2 inches thick).
  12. Once salmon is finished, slather with remaining BBQ sauce and serve.   

   Portland Fire & Rescue 

   We Respond: Always Ready, Always There

   June 16, 2011

 

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Spam Prevention In the Pacific Northwest, what state is Portland in?