Ingredients
1/2 cup frozen blueberries
2 tbsp. Raley’s balsamic vinegar
2 tbsp. Raley’s honey
1 tbsp. Raley’s lemon juice
2 salmon steaks or fillets (about 6 oz. each)
Oil, salt and freshly ground pepper
Preparation
Combine blueberries, vinegar, honey and lemon juice in a small saucepan and bring to a boil. Reduce heat and simmer over very low heat for 10 minutes. Meanwhile, rinse salmon and pat dry. Brush lightly with oil and season with salt and pepper. Grill for about 5 minutes per side over medium heat. When salmon is cooked to your liking, remove from grill and drizzle with blueberry glaze.
