"HOW DO YOU GET FROM HERE TO THERE, WHAT DO YOU DO?" (JUNE ~ MID-JULY RECAP) ~ SALMON with BLUEBERRY SAUCE/SALMON with GRILLED PEACH SALSA

"Life is short, God's way of encouraging a bit of focus."

~ Robert Brault

Two different worlds ... and I love both

SALMON with BLUEBERRY SAUCE

2  lb. Salmon Filet

2  Tbsp. butter

2  cloves minced garlic

1  Tbsp. fresh thyme (or one tsp. dried)

pinch of sea salt and freshly ground pepper to taste

Sauce:

1  cup blueberries

juice from lemon

1  Tbsp. Arrowroot powder or cornstarch

2  Tbsp. balsamic vinegar

1  tsp. Herbes de Provence

1/4  cup white wine

1  Tbsp. butter

• Heat grill. Rub salmon with butter and sprinkle with minced garlic and thyme and salt & pepper. 
• Grill to desired taste. 

Sauce:  Mix juice of lemon with arrowroot powder or cornstarch in sauce pan. Add Blueberries, balsamic vinegar, Herbes de Provence, and white wine. Simmer on low for 20-30 minutes. Stir in butter and reserve until fish is done.  

SALMON with GRILLED PEACH SALSA

For Salsa:

2  Peaches, cut in half and pit removed

1  Tbsp olive oil

2  Tbsp. finely chopped red onion

Small seeded and chopped jalapeno pepper

1  Tbsp. balsamic vinegar

2  heaping Tbsp. chopped cilantro

1  tsp. honey

juice of fresh small lime

For Salmon:

1 large or 2  7-8 oz. salmon filets

extra-virgin olive oil

fresh (or dried) thyme to taste

freshly ground pepper and sea salt to taste

• Heat grill. Brush cute side of peaches with olive oil. Place cut side down on grill and grill peaches until caramelized but still hold their shape (about 3-4 minutes).
• Remove peaches, slip off skin, and cut into 1/2 inch cubes. Toss in bowl with olive oil, onion, jalapeno, balsamic vinegar, cilantro, honey, and lime juice. Let sit at room temperature for 30 minutes.
• While salsa rests, season salmon with olive oil, thyme, salt & pepper.
• Grill until desired taste or fish flakes easily. 
• Remove from grill and top with Peach Salsa.