- 1 shallot, minced
- 1 garlic clove, minced
- coconut oil
- 1/4 cup water
- 1 cup blueberries
- 1 Tbsp red wine vinegar
- 1 tsp lime juice
- 1/4 tsp each ground cardamom, coriander, ginger, and salt
- 1/8 tsp cayenne pepper
Adapted from womenshealthmag.com
1. Saute shallot and garlic with canola oil for 2 minutes.
2. Deglaze pan with water. Add blueberries, vinegar, lime juice, and spices. Simmer until thick, crushing half the berries, about 10 minutes.
3. Season and grill 4 salmon filets; serve with sauce.