1 1/4 Pounds salmon fillet

1/2 teaspoon salt

1/2 teaspoon pepper

 

For the sauce

2/3 cups PEI Juice Works Wild Blueberry Juice

1/3 cup ketchup

1 teaspoon balsamic vinegar (flavoured vinegar is an option here)

3 tablespoons corn syrup

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground mustard

1 teaspoon worcestershire sauce

2 teaspoons cornstarch plus 2 tseaspoons Blueberry Juice

For the sauce:

Heat in a small saucepan over low heat all ingredients for the sauce except the cornstarch. Whisk well to combine and turn the heat to medium. Heat until mixture bubbles, stir every few minutes then turn heat back down to low. In a seperate container, add 2 teaspoons of cornstarch and 2 teaspoons of blueberry juice and mix very well. Add to BBQ sauce mixture while whisking. Cook for another 10 to 12 minutes, whisking every few minutes to avoid sticking to the bottom. Blueberry BBQ sauce is ready to serve and can be stored in an airtight container and refrigerated for one week

For the salmon:

Preheat your grill to its highest setting. It is a good idea to brush some cooking oil on both sides of the salmon so that it will not stick to the grill. Season the salmon with salt and pepper and once the grill is hot lay the fillet directly on the grill. Cook for 5 minutes the gently flip. Using a pastry brush, brush Bluebbery BBQ sauce on salmon and let cook until flaky & opaque, about 5-6 more minutes. This will also depend on the thickness of your salmon. Once salmon is finished. slather with more BBQ sauce and serve. Enjoy!