After reading a good portion of the reviews, I decided to try this recipe because I was having a party and wanted to serve salmon. I listened to another reviewer and reduced the balsamic vinegar which was a very good idea! The sauce was thick, but I just let it simmer a little longer to let the blueberry color really set in (it was really brown). I also had never fired up and cooked on a grill before, so that was really exciting. However, I think maybe I didn't brush enough oil onto the steaks because it was sticking to the grill. Oh well! My salmon turned out wonderful and moist and flaky. I tried it with some of the blueberry sauce warm, and while it was very tasty, if it cooled too much and got thick the combination of textures was just kind of odd. So I would say to eat this dish hot. I didn't give this a full 5 stars because while I appreciated all the ingredients in it and its uniqueness, it wasn't anything super exciting I would go out telling everyone to try.
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After reading a good portion of the reviews, I decided to try this recipe because I was having...