Smoked Salmon with Blueberry Compote

Time & Servings
Serves 6 (2-ounce servings)
Blueberry Compote
  • ½ cup fresh Chilean blueberries (divided in two) 2567
  • 1 tablespoon white sugar 2568
    Redpath Sugar Special Fine 2KG
    $2.23 • Ea
  • 1 tablespoon water 2569
    Evian Spring Water Natural 1.5L
    $3.07 • Ea
Smoked Salmon
  • 1 (12-inch) untreated cedar planks 2570
  • 1 tablespoon vegetable oil 2571
  • 1 tablespoon 1 grainy mustard 2572
    Marquis Mustard Dijon 375ML
    $4.51 • Ea
  • 1 ½ tablespoons brown sugar 2573
    Redpath Brown Sugar Dark 1KG
    $2.81 • Ea
  • 1 tablespoon chopped green onions 2574
    Onions Green 1EA
    $0.89 • Bun
  • 1/2 teaspoon minced garlic 2575
    Garlic (3PK)
    $2.25 • Ea
  • 1 pound salmon fillet, skin removed 2576
    High Liner Wild Pacific Salmon 454G
    $9.03 • Ea

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 to cook 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)