Paleo Meal: Salmon with Blueberry BBQ Sauce, Steamed Broccoli, and Roasted Asparagus

You know those things that you don’t ever think should go together, ever? Salt and caramel. Pineapple and pizza. Sardines and ice cream. (OK, Sardines and anything!)

When I first saw this post about Grilled Blueberry BBQ Salmon from How Sweet It Is, I thought blueberries and barbecue sauce were two of those things.

Boy, was I wrong.

This is absolutely one of my favorite meals. Ever. Any time Tim comes home with salmon from Trader Joe’s I grab some blueberries from the farmer’s market – they are in season RIGHT NOW! – and whip up some of this barbecue sauce. It. Is. Amazing.

If you hate salmon, you can probably use this sauce on anything you might want to barbecue – chicken, tofu, whatever! I’ve never tried it, but if you do, let me now how it goes in the comments.

Also, barbecue sauce is technically not Paleo because there is vinegar and ketchup and all sorts of other things in it that are not great for you, but it’s amazing enough and homemade enough that I’m counting it!

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Salmon with Blueberry BBQ Sauce

Like I said, I followed this recipe exactly. Make sure you go to that site, too, because there are really great pictures of the entire process. My mouth is drooling just looking at them!

sauce adapted from The Neely’s

serves 2-3

  • 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 (I used 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

Heat a small saucepan over low heat and add blueberries. Heat until the begin to bubble and burst, about 10 minutes, then mash with a fork. Add in ketchup, both vinegars, brown sugar, onion and garlic powder, ground mustard and worcestershire sauce. Whisk well to combine and break up blueberries and turn the heat up to medium. Heat until mixture bubbles, stirring every few minutes, then turn heat back down to low. Cook for 20 minutes, whisking every few minutes. Sauce will be slightly clumpy and thicker than regular BBQ sauce.

Preheat your grill to it’s highest setting. Season the salmon with salt and pepper, and once the grill is hot, lay filet directly on top. Cook for 5 minutes, then gently flip. 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). Once salmon is finished, slather with remaining BBQ sauce and serve.

Sometimes I substitute 1/2 teaspoon plain old mustard for the ground mustard. It tones down the tartness and works just as well if you don’t have ground mustard. I’ve also never used blueberry flavored balsamic vinegar. Also, I ALWAYS double the recipe, even if we are using just over a pound of salmon, because I love the sauce that much.

Steamed Broccoli

Steaming broccoli is really easy. All you have to do is separate the florets, fill a pot 1/4 full with water, put a metal colander (make sure it won’t melt!) or vegetable steamer over the pot, then put the broccoli in, cover it, and turn up the heat. Once the water starts boiling, your broccoli will start cooking. You can cook it to your desired tenderness; I like mine a little crunchy, so I only steam it for about 7 minutes. Add whatever flavoring you like – salt, pepper, cheese – and serve!

Roasted Asparagus

I. Love. Asparagus. It is literally my favorite vegetable. I couldn’t even tell you why, I just love it. I especially love it with the blueberry BBQ salmon because the green, pink, and indigo look so beautiful on the plate together. My favorite way to prepare it is super easy. You’ll need:

  • 1 pound asparagus
  • 1-2 tablespoons olive oil
  • salt & pepper to taste
  • lemon wedges

Preheat your oven to 400 degrees.

Wash and trim your asparagus. Lay it out in a single layer on a cookie sheet or in a glass baking dish. Drizzle the olive oil over it, then squeeze the lemon over it to taste and toss to coat. Sprinkle with salt and pepper to taste. Put it in the oven for 8-10 minutes depending on how large your asparagus spears are.

If you’ve made this one, let me know how it went in the comments!

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