Recipes | Fruits From Chile
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Ingredients

Blueberry Compote:

  • 1/2 cup fresh Chilean blueberries (divided in two)
  • 1 tablespoon white sugar
  • 1 tablespoon water

Smoked Salmon:

  • 1 (12-inch) untreated cedar planks
  • 1 tablespoon vegetable oil
  • 1 tablespoon grainy mustard
  • 1 tablespoons brown sugar
  • 1 tablespoon chopped green onions
  • 1/2 teaspoon minced garlic
  • 1 pound salmon fillet, skin removed

Directions

Blueberry Compote:

Combine 1/4 cup of the blueberries, the sugar, and water in heavy small saucepan. Simmer over medium heat until the berries burst, stirring often, about 5 minutes. Fold in the remaining berries. Cook until the compote coats the back of a spoon, stirring often, about 8 minutes. Cover and keep warm.

Smoked Salmon:

Soak the cedar plank for at least 1 hour in warm water. Keep it soaked longer if time permits. In a shallow dish, stir together the oil, mustard, sugar, onions, and garlic. Place the salmon fillet in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour. Preheat the grill to medium heat. Place the plank on the grate. The board is ready when it starts to smoke and crackle just a little.

Place the salmon fillet onto the plank and discard the marinade. Cover, and grill for about 20 minutes. The fish is done when you can flake it with a fork. It will continue tocook after you remove it from the grill. Slice the salmon into 2-ounce portions. Serve each one with 1 tablespoon warm compote.

Serves 6 (2-ounce servings)

Recipe courtesy of: Executive Chef Don Cortes, Cal Catering Cal Dining – University of California, Berkeley

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