Celebrate Alaskan summer abundance with this simple and colorful recipe. The sweet flavor of blueberries pairs perfectly with the rich taste of wild salmon and thyme. Extra burberry glaze can be stored in the fridge for up to three weeks and be used for an accompanying side salad or added to olive oil for a bread dip.
I love this recipe because all the prep is done in advance, which means you can can fully enjoy an evening with good friends and good food. I add fresh orange juice into the marinade instead of lemon so the acid doesn't affect the delicate salmon while marinating. However, some lemon on the grill and a squeeze right before serving gives it the perfect pop!