Reviewed: Aug. 25, 2009

Awesome! Used apricot preserves instead of OJ-very nice flavor.

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Reviewed: Aug. 9, 2009

I thought this was fantastic. I had a bunch of blueberries that I needed to use and was so excited when I found this recipe. I reduced the balsamic first and that made a huge difference in the sauce not being too overpowering in the vinegar department. I had a big salmon fillet so I baked it in the oven with some butter and light seasoning and the sauce was absolutely delicious with it. Served with wild rice and green beans and both my husband and I loved it! I will definitely make this again.

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Kelly H.

Cooking Level: Intermediate

Home Town: New Plymouth, Taranaki, New Zealand

Living In: Molalla, Oregon, USA

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Reviewed: Aug. 9, 2009

This was something very fun and different to try with salmon. I took special care to reduce the sauce to the proper consistency and allow the vinegar to mellow and let the blueberries come through--which they did. Though the sauce was delicious and I would definitely try it again, it did seem to be lacking a bit of body. The flavor pops on the top of the palate, but then dissipates pretty quickly with little to savor... not sure how to remedy that but it is a problem I wouldn't mind solving. Served with grilled zucchini and corn on the cob and homemade baking powder biscuits. The roommates loved the sauce on the biscuits as well.

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MsSaturdayNight

Cooking Level: Intermediate

Home Town: Saint Croix Falls, Wisconsin, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Aug. 1, 2009

This is an absolutely fantastic combination for people who like a sweet/tart/savory combination of flavours. When I made this I took special care to reduce the sauce until it was thicker than the recipe calls for and was very happy. Highly recommend using a quality piece of sockeye or coho, as the richness and flavour of those two really come out with the blueberries.

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Whorse

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Reviewed: Jul. 26, 2009

Wonderful blueberry sauce that is delightful on many meats. I paired it with steamed cod (simply steamed with butter, salt and pepper). I reduced the balsamic vinegar to a splash or so and used maple syrup instead of sugar.

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yen

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Reviewed: Jul. 22, 2009

This is delicious if you make the following changes in preparation: Saute a couple of shallots in olive oil and then add a little garlic for a minute longer. Then de-glaze the pan with a little of the balsamic vinegar. Add remaining ingredients including whole blueberries and simmer for 1-2 hours or until reduced and thick. The sauce is almost better on pork tenderloin but the salmon is good too.

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Tanya Varga

Cooking Level: Expert

Home Town: Brainerd, Minnesota, USA

Living In: Evergreen, Colorado, USA

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Reviewed: Jun. 3, 2009

The sauce was not good at all!! the chix stock made the berries taste super salty. and the balsamic was overpowering! I ended up just slicing the berries with water & honey & heating it up.. MUCH better!

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lucypretece

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Reviewed: May 3, 2009

Delicious!! I never would have thought that salmon and blueberries would go so well together. I will definitely be making this recipes frequently this summer!

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Apr. 16, 2009

Amazing! I tend to stick to my own marinade for salmon and have never found anything that measures up. Well, here it is. The hearty sauce complements the strong texture of the salmon well. I couldn't get enough! Followed the recipe exactly. Thanks for a great alternative recipe for salmon!

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IrishPalate

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2009

Did like. Followed recipe and didn't turn out. :-(

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LUNASCOMET

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Arvada, Colorado, USA

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Reviewed: Feb. 12, 2009

We thought this was a fantastic recipe. Please note: you must reduce the sauce once you've added the balsamic vinegar by letting it simmer. Otherwise it will taste like vinegar. Balsamic vinegar reduction has a wonderfully sweet and flavorful taste.

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Brenna

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Reviewed: Feb. 4, 2009

It was easy and it was OKAY. Might make it again might not.

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deedodees

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Reviewed: Jan. 19, 2009

I used seasoned rice vinegar with basil and oregano, after reading that balsamic overwhelmed the salmon. One of the best dishes I have ever made. Serve with wild rice and a spinach salad with a few fresh blueberries. A glass of Pinto Grigio and a French Apple Tart for dessert.

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DanaBlack4

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Reviewed: Jan. 16, 2009

I LOVED this and I don't even like salmon that much. I served it with steamed broccoli. I poured the blueberry sauce over the fish AND the broccoli. I didn't have to use butter/oil, etc. to season the broccoli. A very healthy dinner!

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growgirl

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Reviewed: Jan. 6, 2009

Wonderful, 'though I did halve the balsamic vinegar and add a teaspoon of sugar.

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LLANDAFF

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Reviewed: Dec. 27, 2008

A very nice change for salmon. I added 1/2 jar of blueberry all fruit preserves to thicken the sauce up and to soften the vinegar/orange taste. The sauce seems to mature a little in the refrigerator so you might want to make it ahead of time then warm it up before serving. I poured the left over sauce over pork chops and brown rice the following evening and got raving reviews from the family.

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KIM G

Cooking Level: Expert

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Reviewed: Oct. 18, 2008

Very easy, and a huge hit even with the boyfriend who thought that blueberries would be WAY too sweet.

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Hilary

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Reviewed: Sep. 2, 2008

Made a couple changes due to lack of exact ingredients. Exchanged cranberry juice for orange and maple syrup for honey. Brushed a bit of sauce on the salmon while grilling. Quite good. Kids and husband were pleased. Seved with basmati rice and steamed veggies.

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stacymm

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Reviewed: Aug. 9, 2008

I made this recipe last night and thought it was just "okay". I don't think I'll make it again. For the person who said you can't add thickening agents to hot foods, you are correct, and that is WHY this recipe clearly requested that you mix the corn starch with 1/4 cup of chicken stock that had not yet been heated and then combine it with your hot liquid. Simple.

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longtimecook

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Reviewed: Aug. 7, 2008

This recipe surprised me. I really liked the sauce, and I usually don't like fruit based sauces. It had just enough tang to balance the sweetness and the honey did't overpower the taste of the blueberries. We had wild rice and chard with goat cheese and the combo was really fantastic. Even my husband enjoyed it and he isn't a salmon fan!

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Hobbsgirls

Cooking Level: Expert

Home Town: Clifton Park, New York, USA

Living In: Troy, New York, USA

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Grilled Salmon Steaks with Savory Blueberry Sauce

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