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Entree
4 servings
1 hour
20 minutes
Chef Tom Fraker
1 cedar plank
1 pound salmon fillet
2 cloves peeled garlic, minced
1 teaspoon ginger root, minced
1/2 teaspoon Organic Grinders, Garden & Herb with Sea Salt
1/2 teaspoon Organic Grinders, Rainbow Peppercorn
1/2 cup water
1 six-ounce-clamshell blueberries
1/4 cup granulated sugar
1 tablespoon Grated Horseradish (Extra Hot)
1 tablespoon unsalted butter
Soak the cedar plank in water for 1 hour.
Prepare the BBQ grill.
Place the salmon on the plank, sprinkle with garlic and ginger and season with the salt and pepper. Place on the hot grill and cover with the BBQ lid. Grill until cooked through, about 20 minutes.
While the salmon is cooking, prepare the sauce.
In a small saucepan, bring the water, blueberries and sugar to a boil. Reduce heat to a simmer and cook, smashing and stirring the blueberries until broken down, about 10 minutes.
Mix in the horseradish and cook for an additional 2 minutes.
Remove from the heat and stir in the butter.
Pour the sauce over the fish and serve.
If you desire a smooth, less rustic sauce, simply strain it before you add the butter.
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