Reviewed: May 10, 2011

I felt like the salmon and blueberries were fighting with eachother to be the stronger flavor. I did really enjoy the sauce and only used 2 tab. of balsamic vinegar bec I wasnt about to waste 20$. I think I might use the sauce on white fish bec the salmon didnt work for me but Im glad I tried this. Very Healthy.

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2 users found this review helpful

Reviewer:

SlowCookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Oct. 4, 2010

Very unique!

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3 users found this review helpful

Reviewer:

BRG

Reviewed: Oct. 2, 2010

Very good, I used on 2T Balsamic, omitted the chives (didn't have any) and used with salmon fillets. Had NO trouble with the cornstarch, the recipe has 1/4 cup of stock set aside for this purpose.

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Reviewer:

sbh985

Reviewed: Sep. 12, 2010

Used blueberry jam with blueberries inside to save some dough. Made it a little watery, but I added more cornstarch and it tasted just as awesome.

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3 users found this review helpful

Reviewer:

TAHITI_BREEZE

Reviewed: Aug. 11, 2010

Amazing! Barbequed a whole fresh salmon, and served it with the blueberry sauce and it is so good. We all agreed 5 stars, and will definately make it again!

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5 users found this review helpful

Reviewer:

BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

Reviewed: Jul. 7, 2010

I made this for CAMPING! Froze the sauce just after adding the blueberries. (Frozen sauce helps keep the ice chest cold besides.) Brought the chives separately and snipped them over the sauced salmon. I got RAVE reviews from our whole party, but then all food is great when you're camping. You need to use good balsamic. Cheap balsamic is sour!

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Reviewer:

Michele

Reviewed: Jun. 9, 2010

I have to say that this recipe was amazing. I played around with the sauce a bit using a raspberry blush balsamic vinegar, but kept everything else the same. It came out perfect, and the vinegar was not over powering. I served it with plain brown rice and a spinach and orange slice salad. I read quite a few complaints in the review section, and would just like to say that I believe you have to have the ability to tweak and experiment with any recipe to tailor it towards your specific tastes. This recipe overall is magnificent, but may very well not be to everyone's liking. What makes it a great recipe is that it is VERY easily changed in some minor ways to make it likable to many. If it's not you idea of perfection the first time try changing the type of balsamic vinegar or add less. I personally found that a fruit blush vinegar balances the flavor much better.

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Reviewer:

GypsyMama

Cooking Level: Professional

Home Town: Reidsville, Georgia, USA

Living In: New Orleans, Louisiana, USA

Reviewed: May 23, 2010

Splendid dinner. I used a little less than 1/8th cup of Balsamic Vinegar for the 4 serving recipe, instead of the whole 1/4 cup. This kept the sauce from being overpowering. One could still taste the salmon as well as the orange juice, vinegar and a hint of chicken stock. I would recommend anyone who tries this for the first time to go easy on the Vinegar as it is a very strong flavor.

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