Savory Blueberry-Basil Sauce
July is National Blueberry Month and blueberries are not only touted as the having highest antioxidant capacities among all fruits, vegetables, spices and seasonings, they are incredibly versatile and delicious! You’ve probably enjoyed them in green or fruit salads, smoothies, scones, muffins, pancakes and waffles, or in jams, juice, and sweet or savory sauces, perhaps even over vanilla bean ice cream. Hungry yet? I know I am!
Today I’m making a delicious savory blueberry-basil sauce to serve over Alaskan King salmon. This sauce would also be good with chicken or pork.
8 ounces of fresh blueberries
2 cloves of garlic, minced
1 shallot, finely chopped
3 tablespoons balsamic vinegar
3 tablespoons fresh basil, chopped
1-2 tablespoons local raw honey (optional)
Pinch of salt
1-1/2 tablespoons olive oil
1. Heat the olive oil in a small saucepan over medium-low heat. Once the oil is hot, add the garlic and cook for a minute or two and then add the shallots. Continue to sauté for a few more minutes, until they have softened.
2. Add the balsamic vinegar, basil and salt. Heat everything over medium heat until the liquid begins to thicken and bubble.
3. Stir in the blueberries and continue to heat mixture over medium heat. The berries will pop and release their juice. If your berries are a bit tart, you can add honey to taste. Once the sauce begins to thicken again, it’s ready to go over your salmon.
Notes: Try adding tiny bit of chopped up candied ginger into the cooking preparation for a bit of spice. You could also use blackberries in lieu of the blueberries.
Update: I had about a 1/4-cup of leftover blueberry sauce so I added some olive oil and balsamic vinegar, stirred it all together and then pushed the fruit pulp through a sieve to strain. I used the strained liquid as a salad dressing, it was fantastic.
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