I found this very cool recipe on Shanna’s website https://www.pineappleandcoconut.com.
A perfect dish for summer, please to enjoy!
Grilled Salmon with Blueberry and Hatch Green Chile Sauce
1 1/2 lbs Salmon Filet
2-4 Whole fresh Hatch Chile
1 cup low sugar Organic Blueberry jam
1 cup fresh blueberries
4 ounces of Hatch Chile
1-2 tbsp water (optional)
1 tsp each sea salt, black pepper, ancho chile powder, brown sugar
Preheat your grill on hight, clean the grates and lightly spray with oil, such as grape seed, then lower to 450 deg F. In a saucepan on the stove combine the blueberry jam, fresh blueberries and 4 ounces of Green Chile. Stir over medium heat until well combined at the fresh blueberries start to soften. Add 1-2 tbsp water if desired for a thinner sauce. Keep warm until ready to serve. Rinse and pat dry the salmon filet. Check for bones and remove any if found. Slice into 6 portions. In a small bowl mix together the sea salt, black pepper, ancho chile and brown sugar. Sprinkle over the filet’s. Place the whole chile on the preheated grill and grill lightly, 2-3 min until grill marks appear. Remove and let cool. Slice into ½” thick rings, you can rinse out the seeds if you want. The ribs and seeds will make the dish spicier. Grill the salmon, skin side down for 8-10 min or until it flakes easily with a fork, and the fat turns white. Keep the thicker part of the filet on the hotter part of the grill so the fish cooks evenly. Place the filet’s on plates, top with a few tablespoons of the blueberry sauce and a few of the grilled pepper rings. Serve immediately.
Notes: If you want to keep it even lower sugar you can make the sauce out of 2 cups of fresh blueberries and cook until softened with 1-2 tablespoons of water. If you want to thicken the sauce you can use organic corn starch or arrowroot starch, about 1 tsp mixed with a little water and add it in. Also omit the brown sugar.
Recipe by Shanna from https://www.pineappleandcoconut.com.